The Be Well Recipe: Sweet Potato Soup with Garam Masala

Photo by Betsy Nelson

Looking for a different way to do sweet potatoes this Thanksgiving? Try this warm and nurturing (and Cleanse-friendly!) sweet potato soup, which is spiked with garam masala, a delicious Indian blend of spices that can aid digestion and help regulate blood sugar.

Sweet Potato Soup with Garam Masala (serves 4)

  • 2 T. coconut oil or ghee
  • 1 onion, chopped
  • 2 T. minced fresh ginger
  • 1 tsp. turmeric
  • 1 T. garam masala, plus more for garnish
  • ½ tsp. freshly ground black pepper, plus more for garnish
  • 1 cup diced celery (about 2 stalks)
  • 1 large sweet potato, peeled and cubed (about 4 cups)
  • 1 (13.5-14 oz) can coconut milk
  • 1 ½ cups chicken or vegetable stock
  • Salt to taste
  • 1 T. pumpkin seed oil or toasted sesame oil

Heat the coconut oil in a medium saucepan over medium heat and add the onion, ginger, turmeric, garam masala and black pepper. Stir until fragrant.

Add the celery, sweet potato, coconut milk and stock, bring to a boil, and then simmer until the vegetables are tender.

Blend until smooth with an immersion blender or in a blender and season with salt to taste. To serve, drizzle with pumpkin seed or sesame oil and sprinkle with garam masala and freshly ground black pepper.

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