Sweet Potato Soup
From: Jason, Victoria, British Columbia
Comments: Low fat and healthy soup with a tang, excellent served along with whole wheat bread.
Servings: 4 to 6
  • Olive oil
  • 1/2 onion, into fine sticks
  • 3 cloves garlic, minced
  • Freshly minced ginger, to taste
  • Tomato paste, to taste
  • Paprika
  • Coarsely ground pepper
  • Hot chili pepper sauce
  • 4 4/5 ounces [150 mL] balsamic vinegar
  • 2 large sweet potatoes [yams], into fine sticks
  • 1 turnip, into fine sticks
  • 5 carrots, into fine sticks
  • 1 cup [250 mL] water
  • Heat a little olive oil into a frypan.
  • Add fine onion sticks, minced garlic and minced ginger.
  • Stir in some tomato paste.
  • Season mixture to taste with paprika, coarsely ground pepper and hot chili pepper sauce.
  • Stir in balsamic vinegar; set aside.
  • Steam together sweet potato, turnip and carrots sticks until done to taste.
  • Stir in water and blend vegetables to desired consistency.
  • Add spice mixture and blend some more before serving.