Prep time
Total time
A warming and nourishing soup packed with healing spices to help reduce inflammation, soothe the digestive system and deliver a powerful dose of antioxidants.
Recipe type: Soup
Serves: 2 Servings
  • 2 medium sized sweet potatoes
  • 1 onion, diced
  • ¼ teaspoon of salt (I like to use pink Himalayan salt or good quality rock salt)
  • 1 tablespoon of sunflower oil
  • ½ a medium red chilli (more or less to taste)
  • 1 medium clove of garlic, finely chopped
  • 3g of ginger, peeled and finely chopped
  • 1 teaspoon of ground turmeric
  • 2 teaspoon of vegetable bouillon powder
  • 550ml of boiling water
  1. Pre-heat the oven to 175°C (347°F/gas mark 4).
  2. Bake the sweet potatoes in the oven with their skins on for 1 - 1.5 hours until soft at the centre. Remove from the oven and set aside to cool.
  3. While the sweet potato is cooling, add your onions to a pan with the sunflower oil and sweat on a gentle heat with the salt and pepper until they have softened. Next, add the chilli, garlic, ginger and turmeric and continue to cook for a further 3 minutes until it begins to release those delicious smells. If the pan looks like it is getting a little dry, add 1 tablespoon of water at a time to loosen the mixture.
  4. Whisk the vegetable bouillon powder into the boiling water and add to the pan.
  5. Chop the sweet potatoes in half lengthways and with a spoon, scoop out the flesh from the skin and add it to the pan. Transfer the mixture to a blender and blitz until smooth – alternatively, use a stick blender; I find it eases the dreaded washing up!
  6. Once smooth, correct the seasoning if necessary and enjoy!
Recipe by Clove Food Co. at