Sweet Potato & Ginger Soup
"This is a recreation of a soup I was served at a wonderful restaurant in downtown Greensboro, NC. The sweetness of the sweet potatoes combined with the fragrant ginger, earthy cumin, and spicy cayenne give this soup a deep flavor with multiple levels of warmth. If an immersion blender is not available, soup maybe be blended in a regular blender in small batches."
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Ingredients1 h 10 m servings 226
Original recipe yields 8 servings
- Heat oil in a heavy stock pot over medium-high heat. Add onions and saute until soft, about 5 minutes. Add garlic and saute until garlic begins to brown, 2 to 3 minutes. Stir vegetable broth, sweet potatoes, ginger, cilantro, cumin, cayenne pepper, salt, and ground black pepper into onion mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 30 minutes.
- Remove stock pot from heat and blend soup with an immersion blender until smooth. Season with salt and ground black pepper as necessary. Serve with a dollop of sour cream.
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Per Serving: 226 calories; 8.5 34.5 3.6 6 337 Full nutrition
ReviewsRead all reviews 3
Great recipe! I used coconut oil instead of vegetable oil. And I had some roasted garlic so I used that. Tasty dish.