Name: Roasted Sweet Potato and Ginger Soup
Yield: 6 servings
Ingredients: 2 medium sweet potatoes; 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, cut into small dice; 2 tablespoons minced fresh ginger; 1 jalapeño pepper, seeded and minced; 2 teaspoons ground coriander; 1/2 teaspoon ground nutmeg; 4 cups low-sodium chicken stock or water; Salt; 2 green onions, root ends removed, finely chopped

There are some flavors that beg to be paired, and sweet potatoes and ginger are in that category. This smooth, puréed soup is rich and comforting, ideal for fall evenings.

Ingredients

6 servings

For the soup:

2 medium sweet potatoes

2 tablespoons extra-virgin olive oil

1 medium yellow onion, cut into small dice

2 tablespoons minced fresh ginger

1 jalapeño pepper, seeded and minced

2 teaspoons ground coriander

1/2 teaspoon ground nutmeg

4 cups low-sodium chicken stock or water

Salt

For the garnish:

2 green onions, root ends removed, finely chopped

Step 1
Preheat the oven to 450°F. Poke the sweet potatoes with a fork, wrap in aluminum foil, and bake in the oven for 1 hour. Remove from the oven and let cool to room temperature.
Step 2
Cut the sweet potatoes in half and scrape out the flesh. Heat the oil over medium heat in a large Dutch oven or heavy soup pot.
Step 3
Add the onions and ginger, and cook over medium heat, stirring occasionally, for 5 minutes or until the onions are translucent.
Step 4
Add the jalapeño, coriander, and nutmeg and cook for 3 minutes or until fragrant.
Step 5
Add the roasted sweet potato flesh and stock to the pot. Simmer for 10 minutes. Remove from the heat and purée with a handheld immersion blender or food processor until smooth. Season with salt.
Step 6
Divide the soup among 6 serving bowls and sprinkle with the green onions.

Image may contain: Human, Person, Food, Meal, Lunch, and Eating

Leave a Review

Reviews (7)

I liked all the ingredients individually, but somehow I just really didn’t care for how this soup came together. Definitely would not make again. Maybe I did something wrong; I’m still a bit of a novice cook.
- Anonymous
- Eire, PA
- 12/12/2022
I added 2 cups more broth and used 2 different kinds of sweet potatoes and 1 turnip. I made the soup then added some goat cheese feta, lentils and lots of avocado w a sprinkling of garlic salt then it was delicious. Before those additional 4 it was monotonous and I like sweet potatoes but this is really just for the person who would like to bathe in sweet potatoes they love them so much. I'm not that person. I did not choose forks since I changed the recipe so much. I rated this without the additions. Hope this helps others.
- SBrownCooking
- 5/15/2020
This soup changed my mind about sweet potatoes. Made twice, first with Japanese sweet potatoes, second time with garnets. I added a lot of ginger and jalapeno so prefer it with the sweeter Japanese variety made just as written. I added coconut milk and cilantro when I used the garnets. Either way it's a wonderful soup.
- spintrim1
- Philadelphia
- 1/19/2019
Tasty! I roasted the sweet potatoes the day before. I used vegetable broth, which it turned out didn't have much depth to it, so I added a few dashes of fish sauce, and that made it awesome.
- elizanca
- 12/2/2018
Wonderful. I had two roasted sweet potatoes already in the fridge, and this was a delicious way to use them up. I used half chicken stock, and half broth left over from a meal of pho from yesterday. Fantastic.
- tabinekota
- 4/1/2018
This was delicious and easy! I also added pumpkin seeds for garnish. Will definitely make again!
- Anonymous
- 2/4/2018
This soup is so yummy! Just made this tonight as is. It was very easy to make! It's not extremely filling, I had two servings (whoops!). Next time I will add roasted diced sweet potatoes on top! :-)
- souvannaraj5935
- Atlanta, Ga
- 1/18/2018