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Quick and Easy Recipe
Sweet potato and ginger soup (with a kick) Recipe
This soup is delicious and very easy to make.
| Prep time: 20 Minutes |
American
|
| Cook time: 40 Minutes | Servings: 8 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 8 servings | |
| Calories 116 | |
| Calories from Fat 45 | 39% |
| Total Fat 5.08g | 6% |
| Saturated Fat 1.48g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 256mg | 11% |
| Potassium 365mg | 10% |
| Total Carbs 15.42g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 3.62g | 2% |
| Protein 2.68g | 4% |
Ingredients Convert Measures
- 2 tbsp olive oil
- 1.5 pounds peeled sweet potatoes cut into 1-inch chunks
- 1 large onion, diced
- 1 tbsp butter
- 1 pinch brown sugar
- 3 large garlic cloves, sliced
- 1.5 tsp fresh chopped (finely diced) ginger
- 0.5 tsp ground nutmeg
- 0.25 tsp cayenne pepper (more or less depending on how spicy you like it)
- 3 to 6 cups of chicken broth (depending on how thick you want the soup)
- salt and pepper to taste
Directions
- Heat oil over medium-high heat in a large, deep pan.
- Add sweet potato chunks, then onion, stirring very little at first then more frequently until veggies start to turn golden brown. (approx. 10 mins)
- Reduce heat to low and add butter, sugar and garlic. Continue cooking until veggies are rich spotty caramel colour. (another 10 mins)
- Add ginger, nutmeg and cayenne pepper, continue to saute for 1 more min.
- Add broth (you decide how much or little depending on how thick you like your soup). Simmer, partially covered, until sweet potatoes are tender (approx. 10 mins).
- Using a blender, puree until very smooth - 30 secs to 1 min.
- Return to pan. If you wish you can add some milk or half and half (I tried that the first time I made this and it was a little rich for me). Add salt and pepper to taste. Heat through and ladle into bowls.
January 29, 2009 17:35