-
-
My review
Sweet Potato & Ginger Soup
0
Jim Grant
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 10 m servings 226Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3Most helpful
Most positive
Least positive
Newest
4/23/2019
Great recipe! I used coconut oil instead of vegetable oil. And I had some roasted garlic so I used that. Tasty dish.
10/4/2015
This is great! Nice consistency. Very easy to make and not much cleanup. I used plain Greek yogurt and lemon juice instead of sour cream. Easily made with an immersion blender. Next time I will ...