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I whipped up this little bowl of magic one lunchtime when I had limited food in the house, before I did the weekly shop. I needed something that would cook quickly and satisfy not only hunger but a craving for real flavour.
Sweet potatoes (if they're boiled) are surprisingly low GI, a good source of vitamin A and fibre. Ginger is thought to reduce inflammation and boost the circulation. Just what I needed on a chilly day where I'd woken up and opened the blinds to a -3ºC heavy frost outside.
If you like, you can use vegetable stock to make this vegan - I've used chicken stock.
Sweet Potato, Ginger and Spring Onion Soup
400ml chicken (or vegetable) broth or stock
2 medium-sized sweet potatoes, peeled and chopped into bite-sized chunks
2 spring onions, washed, trimmed and chopped (plus one extra, to serve)
1 small piece of fresh ginger, about the size of your thumb - peeled and chopped
salt to season, if necessary
Heat the chicken stock in a medium-sized saucepan and drop in the sweet potato chunks, the 2 chopped spring onions and the chopped ginger. Bring everything to a simmer and cook for 10 minutes, or until the sweet potato pieces are tender. Blend until smooth, adding a little water if you need to loosen it slightly. Taste and season with a little salt if you think it needs it.
Chop the remaining spring onion and scatter it over the soup just before serving.
Interested in more paleo soup recipes? Check out two brilliant resources that you can download straight away - Ladle, the ebook by Michelle Fagone - full of recipes for soups and broths. They're not all AIP compliant but many can be adapted.
Or there's The Best of AIP 2015 - a collection of recipes put together by Sarah Ballantyne, The Paleo Mom. Some of my recipes are included, along with other bloggers from the AIP community. All the recipes are personally vetted by Sarah and are AIP-compliant. There's breakfasts, main meals, desserts - all sorts - and with 200 recipes, it will keep you going for a while!