It’s been a while since I shared a recipe with you. With the world upside down. Everyone is being asked to stay inside I would like to share a recipe for Sweet Potato Ginger Soup. This recipe is brought to us courtesy of Jeanette Kimszal.
Sweet Potato Ginger Soup
Ingredients
- 1 Celery stalk chopped
- 2″ ginger peeled and minced
- 2 cups filtered water
- 3 large sweet potatoes peeled and chopped into pieces (about 2 lb)
- 2 cups low sodium vegetable broth
- 3 large carrots peeled and chopped into pieces
Instructions
- Place the sweet potatoes, celery, carrots, and onions in a large pot
- Add the water then cook on low until soft
- Add the vegetable broth
- Add the ginger
- Using an immersion blender blend until the soup is soft
- Serve
Jeanette Kimszal is a Registered Dietitian Nutritionist with a Bachelor’s Degree in Journalism and Media Studies from Rutgers University. She has seven years of experience working on the media side of advertising.
During this time she had become health conscious and interested in nutrition. What started out as a hobby turned into a labor of love and in 2012, she pursued a new career.
Coming from a corporate environment, she understands the burden of working long hours and trying to maintain wellness. She will work with clients to improve nutrition even with a busy schedule.
The focus of her practice is correcting nutrient deficiencies and imbalances to improve thyroid function and gain energy. She also focuses on gluten-free recipes. She has been featured in The Huffington Post, Reader’s Digest, Cooking Light, and Spark People. She currently resides in NJ.
Thank you,
Glenda, Charlie and David Cates
