So, we finally got hit with some of the harsher weather that has been plaguing the rest of the country! I had to chip my car out of it’s ice casing, this morning. But, this meant I could head to the store and re-up on a few roots. Being out there, nose frosty and fingers numb inspired today’s recipe. And even though Soups Soups Soups! has been tons of comfort food, I wanted something that would actually warm me, body and soul. Ginger is one of my favorite warming spices. This soup will leave you with a lingering ginger warmth on your tongue.
I decided to use fresh ginger, just because it has the right kind of bite for this soup and because I had it on hand–however, if you want it hotter (and dry ginger is always hotter than fresh), I recommend adding 1/2-1 teaspoon of dry ginger to the early stages of this soup and pulling back on the fresh (or not using fresh at all).
Like with most of my soups, I build the flavor from base onion and/or garlic and dried spices, cooking in oil. This releases the oils of the spices without burning them. I also made this a partially blended soup–and blended some of my raw ingredients with water before adding them to the pot.
Sweet Potato Ginger Soup
Time: 45 minutes (prep + cook time)
Makes 4-6 bowls
- 2 T olive or grapeseed oil
- 1 medium onion, medium dice
- 1 t fresh ground black pepper
- 1/2 t ground cayenne pepper
- 2 large sweet potatoes, medium dice
- 1 large apple (Fugi, Mackintosh, or other sweet-tart apple), rough chop
- 3 inches of fresh ginger, large slices (around 6 slices, around 2 thumbs worth of ginger)
- 2 low-salt veggie bullion
- 4 c water
- salt to taste
- coconut milk (6 T for garnish or 1 can to make a heavier soup)
- Heat oil over medium-high heat in your favorite soup pot. Add onion, black pepper, and cayenne (if using dry ginger, add ginger, here). Cook the onion until the edges begin to caramelize.
- Blend all but 1 cup of the sweet potato (saving for later) with the apple, 3 slices of ginger, bullion, ginger, and water.
- Add the potato mix to the soup pot, add remaining ginger slices, and bring up to a strong simmer.
- Cook until the soup has a soft texture and changes to a browner-orange color (until potato is fully cooked), around 15-20 minutes.
- Add diced potato and cook for another 10 minutes, until the diced potato is soft.
- Add salt to taste.
- For a heavier soup, add 1 can of coconut milk (or light). For lighter soup but with some of the coconut richness, garnish with 1 T of coconut milk.