When ONE, a grassroots campaign committed to fighting against extreme poverty and preventable disease, asked us to contribute a Sweet Potato recipe to help raise awareness of the power of the sweet potato, I will have to admit I was stumped. The last time I made anything with sweet potatoes, it was for my infant children (rather then giving them the stuff from the jar, I used to roast sweet potatoes, then pureed and freeze in ice cube trays – delicious).

But according to ONE, that potato I had long since ignored, could be a powerful tool in the fight against chronic malnutrition. It’s easy to grow, packed with good nutrition, and delicious! In fact, with help from World Leaders and readers like yourself, by 2016 the sweet potato could help prevent 25 million kids from going hungry!

Pretty good for a not so pretty vegetable.

But as I said, I didn’t have a sweet potato recipe on hand. But I knew who would – so once again, it’s the Meal Makeover Moms to the rescue with a recipe I’m thinking of trying this weekend!

Ginger-Infused Sweet Potato & Carrot Soup
Makes 6 Servings

Sweet potatoes and carrots are an inexpensive and delicious way to pack vitamin A, an immune booster, into your family’s diet. For this creamy yet cream-less soup we use vegetable broth, so the soup is vegetarian. This recipe goes over big time with our families!

2 tablespoons extra virgin olive oil
1/2 cup red onion cut into 1/4-inch dice
2 cloves garlic, minced
2 tablespoons fresh minced ginger
1/4 teaspoon black pepper
1/4 teaspoon paprika
Pinch cayenne pepper, optional
One 32-ounce carton all-natural vegetable broth (4 cups)
2 cups carrot juice
1 pound carrots, peeled and cut into 1-inch pieces
1 small 10-ounce sweet potato, peeled and cut into 1-inch chunks
2 tablespoons fresh lime juice
Kosher salt and black pepper to taste

1. Heat the oil in a large Dutch oven or saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, about 7 minutes. Add the garlic, ginger, pepper, paprika, and cayenne as desired (remember, just a pinch), and cook an additional 1 minute.

2. Stir in the broth, carrot juice, carrots, and sweet potato. Cover, raise the heat, and bring to a boil. Reduce the heat and simmer, covered, until the vegetables are very tender, about 25 minutes. Stir in the lime juice.

3. Let the soup cool slightly. Transfer to a blender and puree in batches until very smooth and creamy. You can also use an immersion blender to puree the soup. Season with salt and pepper to taste. Ladle the soup into bowls and garnish (see tip below).

Garnish Idea: Toast up thin slices of French bread, and spread a thin layer of soft goat cheese on top. Place on soup, sprinkle with chives, and drizzle with a bit of honey as desired.

Nutrition Information per Serving (1 generous cup): 150  calories, 5g fat (0.5g saturated), 410mg sodium, 23g carbohydrate, 4g fiber, 3g protein, 590% vitamin A, 30% vitamin C

About the Meal Makeover Moms
Janice Newell Bissex, MS, RD and Liz Weiss, MS, RD are The Meal Makeover Moms, and together, they’re on a mission to help busy families eat better. For more recipes, check out their new cookbook, No Whine with Dinner. You can also read their blog, Meal Makeover Moms’ Kitchen or listen to their weekly podcast, Cooking with the Moms.

Sign the petition!
You can help ONE fight chronic malnutrition – starting by signing the petition asking world leaders to make measurable commitments to reduce chronic malnutrition for 25 million kids by 2016 so they can reach their full potential.

Tagged with:
 

3 Responses to Ginger-Infused Sweet Potato and Carrot Soup

  1. Jeannine says:

    This recipe looks amazing! And love that it’s so nutritious. Thanks so much for posting this.

  2. [...] This blog post was originally published on the Manic Mommies website. [...]

  3. Kristin says:

    Happy to help Jeannine!