We’re all fighting off the first signs or lingering symptoms of colds around here, so it seemed like a good time to make what my mom and grandmother call “wellness soup.” Wellness soup is basically any soup that has some combination of garlic, chilis, and ginger. I MacGyvered this one from ingredients I already had in the kitchen, as is typical for wellness soup, and made it up as I went along- another defining characteristic of wellness soup.
It’s also a perfect post-Christmas use for leftover mashed sweet potatoes when you want something warm and comforting, but can’t possibly eat another heavy meal!
Curried Sweet Potato Soup
- Olive oil
- 4 cups vegetable broth (I dissolved two Rapunzel bouillon cubes into boiling water)
- 3 cups mashed sweet potatoes (about 3-6 sweet potatoes, depending on their size)
- 1 clove garlic, minced
- 1 Tbsp grated ginger
- 1/2 tsp curry powder
- 1/2 cup coconut or cow’s milk (both are delicious)
- Pepper to taste
- Heavy whipping cream or Greek yogurt to taste
*If you want a little something extra, this soup is great garnished with roasted chickpeas, roasted broccoli, or croutons.
- If you haven’t already, roast the sweet potatoes at 375 for 45 minutes.
- With a little olive oil, cook the garlic and ginger until fragrant but not browned. Set aside.
- Combine the sweet potatoes and milk in a food processor, and puree until smooth (you can also use an immersion blender, Nutribullet, etc.).
- Combine the pureed sweet potatoes and vegetable stock in a large pot. Add the garlic, ginger, and curry powder. Stir while bringing to a boil.
- Reduce to a simmer and cover for five minutes.
- Divide into bowls and garnish with pepper and cream or yogurt. Enjoy!