Despite my love of purple cabbage, purple isn't usually a food I associate with savory foods. (Perhaps I've had too many açai bowls!) This purple meal is rather savory, however--with veggie broth, garlic, and onion--mmm! The sweet potatoes give the soup a rich, creamy texture, making it a lovely comfort food. It's so thick, in fact, it can be spread on toast! The simple, whole ingredients, however, make this comforting soup quite healthy, so it won't derail your January detox goals.
Indeed, fresh garlic and ginger are excellent for boosting your immunity while the spices in garam masala (cinnamon, cloves, nutmeg, coriander, cumin, cardamom, and black pepper) are considered warming spices in Ayurvedic tradition, meaning that they make you feel warmer (obviously), fire up your digestion, and boost circulation. Perfect for these cooler days, no?
YIELDS
6 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 tablespoons coconut oil
- 1 purple onion, roughly chopped
- 1 teaspoon garam masala
- 2 inch-chunk fresh ginger, peeled and minced
- 3 cloves garlic, minced
- 3 small purple sweet potatoes, cut in small chunks (or any variety)
- 1 cup shredded purple cabbage
- 1 teaspoon salt
- 1 cup coconut milk
- 2 cups low-sodium veggie broth
- raw cashews for garnish (optional)
- grape tomatoes, halved, for garnish (optional)
- fresh parsley or cilantro for garnish (optional)
Directions
1. Add coconut oil to a large pot set over medium heat. Add the onions and sauté for 2-3 minutes. Add ginger, garlic, and garam masala. Stir for a few minutes. Add chunks of sweet potato and shredded cabbage. Sauté and stir occasionally for 10 minutes.
2. Add salt, coconut milk, and veggie broth to the pot. Stir well. Reduce heat to a simmer. Cover for 10 to 15 minutes or until the sweet potatoes can be easily pierced with a fork. Remove pot from heat.
3. Carefully add soup to a high-speed blender. (Alternatively, leave the soup in the pot and use an immersion blender to puré the soup.) Make sure not to fill your blender beyond its capacity. You may need to blend half of the soup at a time. Blend until creamy.
4. Serve with chopped raw cashews, grape tomatoes, and fresh herbs or other toppings of choice. Enjoy!
2. Add salt, coconut milk, and veggie broth to the pot. Stir well. Reduce heat to a simmer. Cover for 10 to 15 minutes or until the sweet potatoes can be easily pierced with a fork. Remove pot from heat.
3. Carefully add soup to a high-speed blender. (Alternatively, leave the soup in the pot and use an immersion blender to puré the soup.) Make sure not to fill your blender beyond its capacity. You may need to blend half of the soup at a time. Blend until creamy.
4. Serve with chopped raw cashews, grape tomatoes, and fresh herbs or other toppings of choice. Enjoy!
More delicious soups: Nourishing Vegan Detox Soup
Soba Noodle and Seitan Veggie Soup
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Photos: Mary Hood Luttrell
