This is a perfect recipe as you are transitioning into solid foods after your surgery. This tasty soup is filling and easily digested, making it perfect for your post op diet.

low-fat cooking spray
2 lb sweet potatoes, peeled and chopped
1 lb carrots, peeled and chopped
1-inch piece root ginger, peeled and grated or 2 teaspoons Lazy Ginger
1 tsp ground cumin
6 cups vegetable stock
salt and freshly ground black pepper
fat-free plain yogurt, snipped fresh chives and grated carrot, to serve (optional)

Generously spritz a large non-stick pan with low-fat cooking spray. Heat and add the sweet potato, carrots, ginger and cumin and cook, over a high heat for about 10 minutes, stirring occasionally until starting to brown. Add the stock with salt and pepper to taste, bring to the boil, cover and simmer for about 40 minutes until the vegetables are tender. Puree in a blender (or using a stick blender) until smooth. Return to the pan and reheat until hot. Spoon into warmed bowls and top with a swirl of plain yogurt and a sprinkling of herbs if liked.