Creamy Sweet Potato and Ginger Soup

Rating

This soup offers a delightful combination of sweet and savoury flavours with a hint of spiciness from the ginger. It's a comforting and nourishing dish that's perfect for any time you're looking for a warming and wholesome meal.

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Yields6 Servings
Prep Time20 minsCook Time35 minsTotal Time55 mins
 2 large sweet potatoespeeled and chopped
 1 medium onionchopped
 2 carrotspeeled and chopped
 2 cloves garlicminced
 1 inch piece of fresh gingergrated
 4 cups vegetable broth
 1 can coconut milk (or almond milk for a lighter option)
 1 tbsp olive oil
 Salt and pepper to taste
 Fresh cilantro (coriander) or parsley for garnish (optional)
1

Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and carrots and sauté for about 5 minutes until the onion becomes translucent.

2

Add the minced garlic and grated ginger to the pot and sauté for an additional 1-2 minutes, allowing the flavours to meld.

3

Add the chopped sweet potatoes to the pot and stir everything together.

4

Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the sweet potatoes are tender.

5

Using an immersion blender or a regular blender (in batches), carefully puree the soup until it reaches a smooth and creamy consistency.

6

Return the soup to the pot and stir in the coconut milk. You can add more or less coconut milk depending on your preference for creaminess.

7

Season the soup with salt and pepper to taste. The ginger adds a bit of natural spiciness, so adjust the seasonings accordingly.

8

Simmer the soup for an additional 5-10 minutes to heat through and allow the flavours to meld.

9

Serve the creamy sweet potato and ginger soup hot, garnished with fresh cilantro (coriander) or parsley if desired.

Ingredients

 2 large sweet potatoespeeled and chopped
 1 medium onionchopped
 2 carrotspeeled and chopped
 2 cloves garlicminced
 1 inch piece of fresh gingergrated
 4 cups vegetable broth
 1 can coconut milk (or almond milk for a lighter option)
 1 tbsp olive oil
 Salt and pepper to taste
 Fresh cilantro (coriander) or parsley for garnish (optional)

Directions

1

Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and carrots and sauté for about 5 minutes until the onion becomes translucent.

2

Add the minced garlic and grated ginger to the pot and sauté for an additional 1-2 minutes, allowing the flavours to meld.

3

Add the chopped sweet potatoes to the pot and stir everything together.

4

Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the sweet potatoes are tender.

5

Using an immersion blender or a regular blender (in batches), carefully puree the soup until it reaches a smooth and creamy consistency.

6

Return the soup to the pot and stir in the coconut milk. You can add more or less coconut milk depending on your preference for creaminess.

7

Season the soup with salt and pepper to taste. The ginger adds a bit of natural spiciness, so adjust the seasonings accordingly.

8

Simmer the soup for an additional 5-10 minutes to heat through and allow the flavours to meld.

9

Serve the creamy sweet potato and ginger soup hot, garnished with fresh cilantro (coriander) or parsley if desired.

Notes

Creamy Sweet Potato and Ginger Soup

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