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Start by adding filtered water into a medium sized sauce pan. Bring the water to a boil while you prepare the sweet potato.
Peel and chop your sweet potato into large chunks, then add them to the boiling water. Turn down the heat, and let them simmer until they're soft enough to stick a fork through! (About 20-25 minutes.)
Once they're done, drain the water and use a hand mixer to whip them until they're creamy! You could also use a food processor, or mash by hand with a potato masher.
Turn your burner to medium/high heat, and place a large sauce pan on top. At the bottom of your pan drizzle about a tablespoon of olive oil, avocado oil, or a dash of coconut oil. Once the pan has warmed up, add your chopped onions. Stir around so they don't burn. After a few minutes add in your minced garlic. Keep stirring until the onions become translucent.
Next add your chicken broth, filtered water, and mashed sweet potato. Stir the broth until the mashed sweet potato dissolves into the liquid.
Then stir in the grated ginger, curry powder, salt, and black pepper. Place the cover on top, and turn the heat to medium/low.
If you're using fresh vegetables, prepare them while the broth simmers. (Chop peppers, kale etc.) If you're using all frozen vegetables, you can add them right into the broth! Stir for about 30 seconds, and place the cover back on.
While the vegetables and broth simmer, it's time to prepare the mini ginger meatballs! Add your ground beef, curry powder, grated ginger, salt, and black pepper to a mixing bowl. Use your hands or a fork to mix together the spices until it's fully combined.
Take a teaspoon to scoop out small amounts and roll them into mini bite size meatballs. You don't want them too big because they will need to cook through in the broth!
Once your meatballs are done, gently add them into the soup. Stir around to make sure they're evenly distributed.
Then turn your burner to medium/high heat, and cover the pot until the soup comes to a boil. When it starts boiling, stir the soup again, turn the heat down to low/medium. (Should be simmering.)
Let the soup cook for about 45-60 minutes. When the meatballs are done, and the peppers are tender, it's ready!