The sweet potato is a root vegetable belonging to the Convolvulaceae family. Its colours are usually yellow, orange, red, brown, purple or beige.
Sweet potato is a functional food abundant in a number of phytochemicals possessing disease preventing properties. The anthocyanin fraction of the skin extract increases absorption of Vitamin A, promotes anti-carcinogenic, anti-inflammatory and anti-fatigue effect due to free radical scavenging effect.
Research suggests that the sweet potato can be used to support treatment of alcohol induced liver disease, atherosclerosis and cancer.
Research also indicated that the sweet potatoes skin is useful for treatment of kids with Vitamin A deficiency.
Many studies on human and animals have shown that inclusion of sweet potato in the diet increases survival and enhances immunity.
??SWEET POTATO, CARROT AND GINGER SOUP
- 2 teaspoons canola oil
- 1/2 cup chopped shallots
- 3 cups (1/2-inch) cubed peeled sweet potato
- 1 1/2 cups (1/4-inch) sliced peeled carrots
- 1 tablespoon grated ginger
- 2 teaspoons curry powder
- 3 cups fat-free, less-sodium chicken broth
How to Make It
Step 1
Heat oil in a large saucepan over medium-high heat. Add shallots; saute 3 minutes or until tender. Add potato, carrots, ginger, and curry; cook 2 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.
Step 2
Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup.
For more information or recipe ideas, please contact our Naturopaths at Caulfield Natural Health Clinic, Genya Fleischer or Galia Atteslander, on 95283994.
