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In a large pot, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes.
Add garlic, ginger, and turmeric, cooking for another minute until fragrant.
Pour in the vegetable broth and add diced sweet potato. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sweet potato is tender.
Stir in coconut milk, and season with salt and pepper.
Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
Serve warm, garnished with fresh cilantro or a drizzle of coconut milk if desired.
Tips for Serving and Storing:
Serving Tip: This soup pairs beautifully with whole-grain bread or a small side salad.
Storing Tip: Store leftover soup in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 1 month.
Variants:
Spicy Version: Add a pinch of cayenne pepper for an extra kick.
Vegan Option: Ensure your vegetable broth is vegan and use coconut milk for a creamy, dairy-free version.
FAQ:
Q: How does this soup benefit brain health? A: Both turmeric and ginger have anti-inflammatory properties that may protect the brain from age-related decline. Sweet potatoes are rich in antioxidants and beta-carotene, supporting overall cognitive function.
Q: Can I use fresh turmeric instead of ground? A: Yes, fresh turmeric can be used—just grate it and add to the soup. You'll need about 1-2 inches of fresh turmeric root.
These recipes are not only delicious but also packed with brain-boosting nutrients. By incorporating these foods into your regular diet, you’ll be providing your brain with the fuel it needs to function at its best.
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