Sweet Potato Soup for Reducing Inflammation

Ingredients 0/12

Step 1

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

Step 2

Heat the olive oil in a heavy pot over medium-low heat. Stir in the flour and keep stirring until it forms a smooth paste that turns a light caramel color. Slowly add the broth and brown sugar, then bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer.

Step 3

Add the cooked sweet potatoes, chopped onion, turmeric, cinnamon, cloves, and red pepper flakes to the pot. Let everything simmer together for about 5 more minutes so the flavors can blend.

Step 4

Take the pot off the heat and let the soup cool down a bit. Carefully ladle some of the soup into a blender, filling it about halfway. Hold the lid firmly (a kitchen towel helps) and pulse a few times before blending until smooth. Pour the pureed soup into another pot and repeat with the rest.

Step 5

Stir the soy milk into the blended soup and warm it on low for 5 to 10 minutes, just until heated through. Taste and season with salt as needed. If you want a bit more texture, add some cooked chicken and carrots before serving.