The goodness of the makings:
Sweet Potatoes: with a low glycemic index (a slower/steadier release of glucose into the blood stream keeping blood sugar levels from spiking) and low calories, it's known as a "superfood" because of its high beta carotene, potassium, and Vitamins A & C content. It's also high in fiber and minerals.
Red Peppers: High in Vitamins C and A (1/2 a red pepper = 100% of RDA Vitamin C + 80% RDA Vitamin A). Although heating can destroy some of the vitamins, a quick roast retains much - 162.8mg/100g. Peppers are also high in fiber, Vitamin B-6, and many minerals.
Onions: Contain a flavonoid (type of antioxidant) called quercetin, that helps destroy free radicals in your body which can help protect against cancer. (A study by the National Cancer Institute {Part of the US Government's Health & Human Services} found that eating just 10 grams/2 teaspoons of garlic, onions or scallions per day is associated with a "statistically significantly lower risk of prostate cancer.") It can also help protect against coronary heart disease.
Ginger: Contains phytonutrients called gingerols which impede inflammation that contributes to obesity, diabetes, cardiovascular disease, Alzheimer's disease and many cancers (Nutrition in Clinical Practice). Ginger is used to treat digestive problems, from ulcers to nausea, as well as migraine headaches. A study at Brigham Young University found ginger to be better than over-the-counter drugs for treating motion sickness and at the University of Georgia, researchers found that a few tablespoons of grated ginger helped to ease muscle pain from exercise.
Ok - so it's all good for you. But how about the taste?! Yes - it's delish and just what you want on one of these cold days. In my house, it was enjoyed by all (even the plumbers who were here when I made!)
3 large Sweet Potatoes (750grams/1.5lbs), peeled and diced
3 1/2 cups water
2 red peppers, roasted
1 large onion, sliced & carmelized
3 tablespoons ginger, minced
teaspoon of sea salt
twist of black pepper
chopped coriander/cilantro to serve, if you wish
Place potatoes, water and sea salt in a large lidded pot. Add the grated ginger. Boil then simmer until potatoes are soft.
Meanwhile, roast peppers and caramelize onions.
Slice onions and place into a pan with a small splash of olive oil. Saute for a few minutes until they begin to soften. Turn heat all the way down, and cook for 15 minutes (or longer: they can continue to cook for a long time at the low heat) - stirring occasionally. As they cook slowly, the natural sweetness of the onion is released.
When sweet potatoes are soft, red peppers are roasted and peeled, and onions are caramelized, place all into the saucepan and blend. You can use a hand immersion blender or transfer contents to a stand blender.
Serve with a twist of black pepper. And if you wish, a sprinkling of coriander/cilantro.