Skinfood: Sweet potato soup

Turmeric and ginger both have a large range of healing effects and anti-inflammatory properties. Health Coach Maia Söderlund adds them to a sweet potato soup with coconut and lime.

MAKES 4-6 PORTIONS
1.2 kg sweet potato
1 big yellow onion
2 cloves of garlic
2 tbsp olive or coconut oil for frying
4-5 cm:s (1 inch) fresh ginger
1 big fresh turmeric, or 1.5 tsp ground turmeric
1.5 tsp ground coriander
Black pepper or chilipowder to your liking
1 liter of water
2 stalks lemongrass
200 ml coconut milk
2 organic limes, peel and juice

1. Chop up the onion and garlic and fry gently in olive or coconut oil for about 5-10 minutes.
2. Peel (easiest with a teaspoon) ginger and turmeric, finely grate and add to onion. Also add the ground coriander.
3. Peel and chop up the sweet potatoes and add to the pot. Cut the lemongrass in half lengthwise, bash the surface with the dull side of your knife to release flavor and add. Pour over 1 l of water and let simmer for about 15 minutes until sweet potato softens.
4. Remove lemon grass stalks, add coconut milk and liquidize either in a blender (for a more velvety finish) or using a hand mixer.
5. Add lime juice and peel (if using organic lime) without reheating as this destroys the vitamins. Sprinkle with fresh coriander. Include coriander stalks for a more intense flavor. Adjust tastes to your liking (add salt, fishsauce, tamari, more lime…)

When cooking with turmeric, some sort of chili or black pepper should always be added to the dish. The pepper makes the turmeric much more bioavailable for the body, which means it´s absorbed a lot better when eaten together with pepper.