I created this simple soup for a cooking class I taught when the weather had just started to change like it is now. The result was nourishing to our bodies, our spirits, and definitely to our eyes – including our third eyes.
Brilliantly colored purple/indigo sweet potatoes are high in brain-healthy anthocyanin, which is the natural pigment found in foods such as blackberries and purple cabbage – which is also the color of our third eye chakra. They are rich in antioxidants and great for strengthening our immune systems, which is perfect for cold and flu season. And, because of their color I believe they can also help in strengthening our intuitions.
When shopping for your purple potatoes, know there are different varieties which vary in shape, richness and sweetness. The ones that I love best look like the photo below with purplish skin. If you cannot find purple sweet potatoes, simply substitute them with the more common orange-flesh sweet potato.
8 SERVINGS
INGREDIENTS
2 ½ lbs. purple sweet potatoes, peeled, cut into large pieces
4 garlic cloves with skin
2 medium carrots, peeled, cut into large pieces
fresh thyme for roasting
salt and pepper to taste6 tablespoons olive oil
1 tablespoon honey or maple syrup
1 tablespoon ground chipotle powder
5 cups vegetable stock, chicken stock, OR bone broth
fresh thyme for garnish
METHOD
Preheat the oven to 350 degrees F.
Place the sweet potatoes and carrots on a baking sheet with the garlic and thyme, season with salt and pepper, drizzle with olive oil. Toss with hands to coat evenly.
Place the tray in the oven and roast for around 20-30 or until potatoes are soft.
Once cool enough to handle, peel garlic. Put roasted vegetables in a blender with peeled garlic, chipotle powder, honey or maple syrup, and stock. Puree until smooth. Taste for seasoning, adding more chile if you’d like.