Curried Sweet Potato Soup

Pumpkin, sweet potato and carrot soup with a dollop of yoghurt, in a white bowl on a blue background, with copy space above and below. More soup:-[url=http://www.istockphoto.com/file_search.php?action=file&lightboxID=3666414]here[/url]

This soup has a rich and exotic taste that satisfies and warms your soul. Sweet potatoes contain numerous significant and surprising health benefits. The super nutrients that these root veggies contain include antioxidants, anti-inflammatory compounds, and blood sugar regulating substances. The bright orange flesh contains beta carotene, which is converted into vitamin A with the addition of some fat. Including healthy fats maximizes your body’s ability to absorb and convert beta carotene into usable vitamin A.

The phytonutrients in sweet potatoes also help with digestive tract problems and add healthy fiber. And don’t forget the power-packed spices–curry powder, coriander, cardamom, and turmeric have massive health benefits ranging from anti-aging, brain health to cancer protection and arthritis prevention.

Ingredients
4 cups sweet potatoes, cubed
1 medium sweet onion, chopped2 celery stalks, chopped
1/4″ fresh ginger, minced
1/2 tsp curry powder
1/2 tsp coriander
1/4 tsp cardamom
1/4 tsp turmeric
Sea salt
Pinch of cayenne
5 cups vegetable stock
1 cup almond, flax, or coconut milk
1 Tbsp coconut oil or butter
1/2 cup roasted pumpkin seeds

Directions
Heat coconut oil or butter in large pot and saute onions and celery until tender and translucent. Add minced garlic and saute briefly. Add remaining ingredients and bring to boil. Reduce heat and simmer about 30 minutes or until sweet potatoes are tender. After soup has cooled sufficiently, place in blender and puree in batches till smooth. If too thick add more stock or water. Sprinkle with roasted pumpkin seeds.

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