THIS SOUP IS AMAZE BALLS. You seriously need to make this now. It is GORGEOUS and delicious. I was inspired by these knobby purple sweet potatoes I found at my Wednesday farmer’s market. There is an organic seller I always go to especially for fresh herbs and greens- he has about 4 varieties of basil on any given day, the most luscious bunches of fragrant coriander, and all of his vegetables are so vibrant and earthy, I am beside myself with glee. I probably come across a little crazy, because I’m constantly muttering things like, “ooooh, I am going to take this potato home”, and I come to pay with my purchases with a goony smile on my face like I just lost my virginity.
Anyway, in a fit of market ecstasy, I bought a bunch of these purple sweet potatoes. When they’re all dirty, they really just look like a kind of wonky root vegetable, and I had my doubts as to whether they would be sweet or on the tart side. I started making this soup blindly, with no idea what to expect, and haphazardly threw in what I had on hand. Up until I tasted it, all while it was simmering away, I truly expected it to taste like swamp water, and I started apologizing to my starved husband in anticipation for making him eat one of my experiments-gone-wrong. Well. Wasn’t I surprised when I put the spoon in my mouth and it tasted like something I wanted to eat…. and eat… and eat… and never stop eating.
A word in advance about purple sweet potatoes: if you can’t find any, I am sure regular sweet potatoes would be fine. However, the purple gives a gorgeous, regal colour that has a definite wow factor. And really, how often does anyone eat purple soup? It will most definitely be memorable. Also, if you are very strictly trying to get rid of candida, you will probably have to wait to make this recipe, as sweet potatoes are high in sugar, which feeds the bacteria. This is actually one of the first starchy dishes I have had in a long time. Oh, and make sure not to forget the lime at the end- not only does it taste amazing but the acid in it changes the colour of the soup, so you get this psychedelic swirl. How I love aesthetically pleasing food! Let me know how you like it!
- 2 tbsp coconut oil or duck fat
- 4 cloves of garlic, minced
- 2 small yellow onions, peeled and roughly chopped/two leeks, white parts only
- 2-3 purple sweet potatoes, or a mixture of regular and purple, peeled and roughly chopped into chunks
- 2 inch knob of ginger, peeled and minced
- 4 cups of water
- cayenne pepper
- 1 large bunch of coriander
- 1 lime
- Good quality salt, pepper
- basil/coriander leaves
- hemp hearts
- toasted pepitas
- Heat the coconut oil or duck fat on medium heat in a large saucepan. Add the garlic and after a moment, the onions, and sauté for a couple minutes, until soft. Add the chopped sweet potatoes and ginger, and enough water to cover it, about 4 cups (you can always add more at the end if it is too thick). Cover and bring to a boil, then turn down heat and let simmer for about 15-20 minutes, until everything is soft. Remove from heat and mix in a food processor or with a hand mixer (I find a basic hand mixer works fine). Add a pinch of cayenne, to your taste (better start with less!), and most of the coriander, and mix it in as well, so you have little green chunks in the soup. Ladle into bowls and squeeze a generous amount of lime on top, garnish with hemp hearts, coriander, basil and/or pepitas, and add salt and pepper to taste. Enjoy!