We have teamed up with Kim Parsons, author of The Yoga Kitchen, to give you a delicious recipe each week of the 30 day challenge to support your practice. This week is her body and soul warming sweet potato soup.

Share yours with us on Instagram by uploading your picture and tagging @yogawestlondon and @_kimberlyparsons_.

Enjoy

The warmth of the ginger and lime combined with the sweetness of the maple syrup and the sweet potato gives this soup its complex, deep flavour.

1 tablespoon melted coconut oil

2 red onions, peeled and roughly chopped

Himalayan  salt and freshly cracked black pepper

8cm (3¼in) piece of fresh ginger, peeled and sliced

4 large sweet potatoes, peeled and roughly chopped

2 litres (68fl oz/8½ cups)

vegetable stock

60ml (2fl oz/¼ cup) tamari soy sauce

90ml (3fl oz/¹⁄³ cup) pure maple syrup

juice of 2 limes

2 tablespoons coconut milk, to garnish

Put the coconut oil into a large, heavy-based saucepan, add the onions, along with a pinch of salt and sweat gently over a medium heat for 5 minutes or until soft and translucent, stirring  occasionally. Now add the ginger, sweet potatoes and toss to coat. Crack some black pepper and sea salt into the saucepan and cook for a further 10 minutes over a medium heat.Pour in the vegetable stock and bring to the boil. Immediately  reduce the heat to a simmer and cook gently for 25 minutes or until the sweet potato begins to fall apart when prodded with a fork. Remove from the heat and leave to stand for 5 minutes, then using a hand-held blender, purée until smooth. Stir in the tamari, maple syrup and lime juice. It’s at this stage that this soup really becomes your own. Check for seasoning, then adjust the flavouring to your taste using more salt, tamari, lime juice and maple syrup to create a deep, warm, sweet and lightly zingy soup. Spoon over a little coconut milk to serve.