Mzansi has been experiencing temperatures below zero this past week. And often when it’s cold I want to nibble on everything including the cat at lunchtime.

This soup is the perfect carby combination and of course, I added some ginger, cinnamon m and a little bit of cayenne to the pot. Ginger, cayenne and cinnamon all have anti-inflammatory properties and are good for the immune system. My nose tends to run a lot when the air is cold and seemingly thin, but one bowl of this makes my body feel fed and strong.

Did you know: Sweet potatoes is a great source of fiber, vitamins and minerals. It’s high in carbohydrates (good for endurance) and rich in antioxidants that protect your body from free radicals.

Ingredients

1/2 onion diced

2 sprigs of Rosemary

1 stick of cinnamon

1 tsp cayenne powder (omit if you don’t want a spicy soup)

1 large sweet potato (peeled and sliced)

2 carrots (peeled and sliced)

1 tsp ginger grated

Method

1. In a medium pot, on medium heat, fry onions in the oil with rosemary and cinnamon.

2. Add ginger and fry for 1 minute before adding cayenne, carrots and sweet potato.

3. Saute the vegetables until there’s a little color on them.

4. Add boiling water to the pot until it covers the vegetables.

5. Add salt to taste and reduce the heat.

6. Simmer for 20-25 minutes and remove the thyme sprigs and cinnamon.

7. Let the soup cool before blitzing in a blender.