Looking out of my kitchen windows I can currently see that the leaves of my beautiful Maple and Pecan trees are starting to fall. The hot, humid days of summer are giving way to crisp, cool, throw-an-extra-blanket-on-the-bed nights days. And this change could not come soon enough for me!
But with all this splendorous natural beauty comes the Fall allergy season. It’s a time of year that often leaves me running for Kleenex more often than not! And if you’re anything like me, you may feel like your allergies are starting sooner this year, it’s because they are.
Because of climate change, and the resulting higher temperatures and increasing carbon dioxide, allows pollen-producing plants to live longer and to produce more and more mega-potent pollen. This year, the American Academy of Allergy, Asthma & Immunology announced that the season will extend through November rather than end in September, as in previous years.
At home, I have started on a new natural allergy-fighting path and have found that there in fact foods you eat that can help stifle your sniffling, watery eyes, and general malaise, including my favorite Fall Soup, Sweet Potato Soup with Thyme.
So, why sweet potatoes? This seasonal favorite is one of nature’s top edible antihistamines, contains large amounts of soluble Vitamin C, and is rich in Omega-3 fatty acids that help reduce allergy symptoms. Beyond this, both red and purple sweet potatoes are rich in quercetin, a powerful flavonoid sometimes called bioflavonoid. And diets rich in flavonoids can help reduce or eliminate your need for antihistamine medication.
For maximum effect, sweet potatoes should be consumed throughout the year or at least two months before your symptoms typically flare up each Fall.
Sweet potatoes are also rich in carotenoids. A naturally occurring pigment, largely responsible for the red, orange, and yellow color of various vegetables and fruits, including sweet potatoes. A study from the Institute of Epidemiology in Germany found that people with high blood levels of carotenoids were at lower risk for allergic rhinitis.
So it goes without saying that there’s a lot of allergy-fighting action in this soup. With this in mind, here’s how I make this awesome allergy-fighting soup. This creamy low-fat soup gets its creamy texture from pureed sweet potatoes and goes perfectly paired with a light sandwich or salad. Since Creamy Sweet Potato Soup can be prepared quickly, in just under 15 minutes, it’s perfectly delicious and reheated in the morning to take to work or as part of a Sunday meal prep routine at home.
What truly makes this soup so special? Ground Mexican sweet peppers. The perfect taste pairing also helps fight infections, colds, and seasonal fall allergy symptoms at home!
In addition to sweet potatoes, this soup utilizes the natural healing properties of thyme. This ancient herb is known for its ability to treat congestion and can help ease sore throats. Thyme is also useful for helping to clear stuffy noses and coughing, reducing the effects of sinus infections, hay fever symptoms, and allergy-induced headaches as well.
I encourage you all to try this awesome soup to help you with your and your family’s allergy this coming season. Now I have to ask what’s your favorite fall go-to recipe for helping ease allergy symptoms at home? I’d love to hear about it below!
Allergy-Fighting Sweet Potato Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 1/4 teaspoons Celtic salt
- 1/2 Teaspoon black pepper
- 3 medium sweet potatoes, peeled and diced into small cubes
- 1 apple, peeled and diced into small cubes
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon ground coriander
- ½ teaspoon Hungarian smoked paprika
- 1 teaspoon apple cider vinegar
- 1 bay leaf
- 4 cups vegetable broth
- 14-ounces full-fat coconut milk, reserve 6 teaspoons for garnish
Directions
- Heat the oil in a medium-sized Dutch oven over medium heat.
- Add the onion, salt, pepper, and aromatics. Sauté six minutes minutes.
- Add the sweet potatoes and the apple. Cook until they begin to soften, stirring occasionally, for 10 minutes.
- Add the garlic, ginger, coriander, and smoked paprika and stir. Stir in the apple cider vinegar, broth, and the coconut milk.
- Bring to a slow boil. Then, cover and reduce to a simmer. Cook until the potatoes are tender, for 25-30 minutes.
- Cool soup. Pour into blender, in small batches, blending until smooth.
- Add additional seasonings to taste. Top with cilantro. Serve with crusty bread.
Please note: This soup thickens as it cools. To reheat, add 1-2 tablespoons of water to thin out the soup. Enjoy!
