The more familiar white-fleshed potato is a member of the same vegetable family, nightshade, as eggplant and tomatoes.

Sweet potatoes, which belong to the morning glory family, are sometimes sold as “yams” in the United States. That’s a misleading name, too. The rest of the world knows yams have brownish, rough skin like tree bark, unlike the smooth-skinned, orangish sweet potatoes.

Scientists believe sweet potatoes were grown on purpose as early as 3,000 B. C. E. in Central America, before spreading across the Pacific, Asia and Africa due to their hardy plants and easy cultivation.

It’s largely been a Southern staple in this country, but the sweet potato is enjoying wider popularity in recent years for its healthful properties.

It packs a boatload of vitamins A and C, and cooks faster than a regular potato.

Growing cure: The sweet potato’s hardy nature and Vitamin A content has made it a weapon for activists fighting Vitamin A deficiency in children, which contributes to blindness or death for an estimated 250,000 African children annually.

Cool not cold: Don’t refrigerate raw sweet potatoes, because the tropical root doesn’t react well to temperatures under 55 degrees. A chilled sweet potato will develop a hard center and muddy flavor. Cooked ones freeze well, however.

Sweet potatoes brighten up a melange of carrots, ginger, onions and curry powder in this warm-weather pureed vegetable soup. Omit sour cream and use vegetable broth, and it’s vegan to boot.

Sweet Potato With Carrot Ginger Soup

4 cups chicken or vegetable broth

3 cups carrots, peeled and sliced

1 1/2 cup sweet potato, peeled, 1-inch cubes

1 large onion, small dice

1 clove garlic, minced

1 teaspoon salt

2 tablespoons fresh ginger root, peeled and finely grated

2 tablespoons vegetable oil

1 tablespoon curry powder

Sour cream (optional)

Salt and fresh ground pepper to taste

Chopped cilantro for garnish (optional)

Heat oil over medium heat in a large pot. Add garlic, onions, salt and curry powder. Stir often, until onions are translucent. Add ginger, stir for 2 minutes, until ginger is fragrant. Before the onions brown, add the carrots and sweet potatoes. Stir to mix thoroughly, and add vegetable broth.

Bring to a boil, then lower to a simmer. Cook until carrots are tender, stirring frequently. Turn off heat, and let cool for 5 minutes. Puree with an immersion blender (or let cool more thoroughly, and puree in batches in a blender or food processor). Taste and adjust salt, and add fresh ground pepper to taste.

To see how a scary potato makes a beautiful soup, watch our video: