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Purple Sweet Potato and Cabbage Soup

Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Servings: 4

Ingredients

  • 1 pound purple sweet potatoes
  • 1 –2 tablespoons grapeseed oil
  • 1 small red onion, chopped
  • 1/2 head red cabbage, shredded
  • 6 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1 can white beans (navy or cannellini), drained and rinsed
  • 1 1/2 teaspoon salt
  • 3 1/2 cups water
  • 2 tablespoons toasted sesame seeds, optional

Instructions

  • Preheat oven to 400°F. Wash sweet potatoes well, pat them dry, place them on a baking sheet, and bake for 30–45 minutes, until soft when pierced with a fork. Let them cool a bit, then peel.
  • Heat 1–2 tablespoons of grapeseed oil in a large pot over medium heat. Add chopped onion and cabbage and cook for about 5 minutes. Stir in minced garlic, ginger, turmeric, and paprika and cook until fragrant, about 1 minute.
  • Add sweet potatoes, beans, salt, and water, and bring the soup to a boil. Reduce heat to medium low, cover, and simmer for about 15 minutes. Stir occasionally.
  • Stir in sesame seeds. Use an immersion blender or transfer to a high-speed blender to puree soup completely. Add more water if soup is too thick for your liking, and adjust seasonings accordingly.