Sweet Potato & Ginger Soup

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• 3 medium sweet potatoes, peeled and diced
• 2 carrots, chopped
• 1 small onion, chopped
• 1 tbsp fresh grated ginger
• 750 ml vegetable broth
• 1 tbsp olive oil
• ½ tsp turmeric
• Salt and black pepper, to taste
• 50–100 ml unsweetened coconut milk or almond milk (optional, for creaminess)

Method

1. 1 Heat the olive oil in a large pot over medium heat, add the chopped onion and sauté for 3–4 minutes, stirring occasionally, until softened and translucent but not browned.
2. 2 Stir in the grated ginger and turmeric and cook for about 1 minute, stirring constantly, until fragrant — this brief toasting step wakes up the spices before the liquid goes in.
3. 3 Add the diced sweet potatoes and chopped carrots, then pour in the vegetable broth and bring to a gentle boil.
4. 4 Reduce the heat to a simmer, cover partially, and cook for 25–30 minutes until the sweet potatoes are completely soft and a knife slides through them with no resistance.
5. 5 Blend the soup until smooth, either with a stick blender directly in the pot or in batches in a countertop blender (vent the lid to let steam escape if using a countertop blender with hot soup).
6. 6 Stir in the plant-based milk if using for a creamier texture, then taste and season with salt and pepper before serving hot.