1. Recipes

How to Make Creamy Sweet Potato With Ginger Soup - A Step-by-Step Guide

Soup is the ultimate comfort food, providing warmth, nourishment, and satisfaction in every spoonful. And when it comes to creamy, comforting soups, nothing beats the indulgent richness of sweet potato soup. This Creamy Sweet Potato with Ginger Soup is the perfect blend of sweet and savory, with a hint of spice from the ginger that adds a refreshing kick to every bite.

Sweet potatoes are a versatile and nutritious vegetable that lends itself perfectly to the creation of a velvety, smo...

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Ingredients

  • 2 tablespoons olive oil
  • 1 ½ pounds peeled raw sweet potatoes, cut into 1-inch chunks
  • 1 large onion, cut into large dice
  • 1 tablespoon butter
  • 1 pinch sugar
  • 3 large garlic cloves, thickly sliced
  • 1 ½ teaspoons ground ginger
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon cayenne pepper
  • 3 cups chicken broth, homemade or from a carton or can
  • 1 ½ cups half-and-half (or whole milk)
  • Salt and freshly ground pepper, to taste
  • Garnish: chopped honey-roasted peanuts

Information

  • Servings: 8
  • Yield: 6 to 7 cups

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add sweet potatoes, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add ginger, nutmeg and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until sweet potatoes are tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

    • Nutrition

    194 cal.

    • Total Fat: 11g
    • Saturated Fat: 5g
    • Cholesterol: 38mg
    • Sodium: 91mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 4g
    • Vitamin C: 5mg
    • Calcium: 85mg
    • Iron: 1mg
    • Potassium: 393mg

    Categories

    Soup recipes
    Vegetarian recipes
    Comfort food recipes
    Fall recipes
    Easy recipes