You may regard sweet potatoes as too starchy, but their high fiber content makes them a slow burning starch—meaning they won’t spike blood sugar and insulin levels. One cup of sweet potato provides about 6 grams of fiber, which is more than a quarter of the daily recommended minimum.Sweet Potato Soup is a healthiest option in winter.
Total Time (Minutes): 40
1 tablespoon oil
1 onion diced
1 tablespoon fresh ginger minced
1 clove garlic minced
1 jalapeno diced
1/2 teaspoon ground coriander
1/2 teaspoon khada masala
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
4 cup sweet potato chopped into 3/4 inch cubes
2-3 cups stock enough to *barely* cover the veggies
Heat oil in a pan over medium heat. Add onion and cook until translucent.
While onion is cooking,combine all the spices in a small bowl (makes them easier to add!).
Now add the ginger, garlic and spices to the pan and cook for a minute, until nice and fragrant.
Add the sweet potato and veggies stock (just enough to cover the veggies).
Bring to a boil, reduce heat and simmer for 15 or so minutes, until sweet potato is cooked through.
Blend a smooth puree with hand blender.(be careful as its hot)