How to make Sweet potato & ginger soup

Being a soup lover, it is always a heart-warming moment to drink soups that are soothing and refreshing to the throat, especially during cold weathers.

Introducing this sweet Chinese dessert soup, it is spiced with the heat of ginger and scented with the fragrance of pandan leaves.

Cooking this dessert soup consists of four simple ingredients; 
sweet potatoes, ginger and brown sugar. 

To enhance the taste and aroma of the soup, pandan leaves and dried longans are optional.

Health benefits:

• A good source of fiber which is excellent for digestion.
• Rich in beta-carotene (Vitamin a), a major antioxidant.
• Also acts a good source of magnesium which manages stress, promotes relaxation and calmness too.
• Good source of Vitamins E & C

Ingredients:

Brown sugar with ginger
(You can get it from Yue Hwa Products store)

Bentong ginger

Pandan leaves

- 400g sweet potatoes (orange and / or yellow flesh (peeled & cut big chunks)
- 2 tbsp granulated black / brown sugar
- 15 (about 20g) dried longans
   (U can buy it from any Chinese traditional medical shop)
- 60g Bentong light ginger (recommended by my mum)
- 4 pandan leaves (tie them into a knot)
- 1 litre of water
- 1 teaspoon pure ginger powder (optional)

Recipe:
Place all the ingredients (except ginger powder) in a large pot.Bring it to a boil, then allow it to simmer with a small lid vent opening for 15 to 20 minutes untill the chunks of the sweet potatoes soften. Add the ginger powder if you prefer the soup to be extra-spiced & warming. Remove the pandan leaves and ginger before serving the dessert.

Ready to be served!