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Monday, January 14, 2008

Roasted Sweet Potato, Coconut, Ginger Soup

This recipe is packed with nutrition, antioxidants, phytochemicals and flavor. The sweet potato is high in fiber, vitamin A (beta-carotene), C, B6, as well as iron, maganese, potassium and calcium. One medium sweet potato is about 130 calories with 0.4g fat, 2g protein, 31g carbs and 4g fiber. It is known to have anitoxidant capabilities and is also known to be an antidiabetic food (helps stablilize blood sugar levels and lowers insulin resistance).

Recent studies have suggested that the peel of oranges and other citrus fruit contain phytochemicals. Phytochemicals work as antioxidants which can increase resistance to disease and boost one's immune system. Antioxidants can help fight damaged cells (caused by free radicals which weaken the immune system). They can help fight cancer (anti carcinogenic effect), heart disease and other diseases. Optional to add the zest of an orange (just a touch or it will be too overpowering).

Ginger is also known for its medicinal benefits, such as relieving nausea, pain and inflammation. It is also helpful for digestion, as well as an aphrodisiac.

With the health benefits of the sweet potato, orange zest and ginger this soup is certain to boost your immune system and tantilize your taste buds.

6 cups sweet pototoes, peeled and cubed
1 1/2 cups onions, coarsely chopped
1 T olive oil
1 large garlic clove, minced
5 cups chicken or vegetable broth
1 cup coconut milk
1 T gingerroot, grated
1/2 tsp orange zest
1 whole clove
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
6 T low fat sour cream
chopped fresh cilantro for garnish

Spray a roasting pan with non stick spray. Add sweet pototoes, onions, olive oil and garlic. Stir well. Roast uncovered at 425F for 25 minutes. Stir once, halfway through cooking time.

Transfer mixture to a soup pot. Add broth, orange zest, ginger, clove, cumin, salt and pepper. Bring to a boil. Reduce heat to med-low and simmer covered for 10 minutes. Stir in buttermilk.

Working in batches transfer soup to blender and puree to smooth. Serve hot with a dollop of sour cream and cilantro for garnish.

Makes 6 servings.
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1 comment:

Maggie said...

I love the flavors in this soup!

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