Soothing Sweet Potato Soup for Inflammation Relief

Ingredients

• 3 cups peeled, cubed sweet potatoes
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons all-purpose flour
• 3 cups low-fat chicken broth
• 2 tablespoons brown sugar
• ½ cup finely chopped white onion
• ½ teaspoon ground turmeric
• ¼ teaspoon ground cinnamon
• 2 cups soy milk
• salt to taste
• 1 cup cubed, cooked chicken (Optional)
• 1 cup sliced canned carrots, drained (Optional)

Step 1

Put the sweet potatoes in a large pot, cover them with salted water, and bring it to a boil. Once boiling, turn the heat down to medium-low and let them simmer until they’re tender enough to pierce with a fork, about 10 minutes. Drain and set aside.

Step 2

In a heavy-bottomed pot, warm the olive oil over medium-low heat. Stir in the flour and keep stirring until it forms a smooth paste that turns a light caramel color. Then, slowly add the broth and brown sugar, bringing everything to a boil before lowering the heat to a gentle simmer.

Step 3

Add the cooked sweet potatoes, chopped onion, turmeric, cinnamon, cloves, and a pinch of red pepper flakes to the pot. Let it all simmer together for another 5 minutes so the flavors meld.

Step 4

Take the pot off the heat and let it cool down a bit. Carefully transfer about half the soup to a blender. Hold the lid down with a potholder and pulse a few times, then blend until smooth. Pour the pureed soup into another pot and repeat with the rest.

Step 5

Stir in the soy milk and warm the soup gently for 5 to 10 minutes. Taste and season with salt as needed. If you want a bit more texture, go ahead and add some cooked chicken and carrots before serving.