Sweet Potato Ginger Soup

2015-02-18 16.54.53So, 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

2015-02-18 15.36.05Ingredients:

  • 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)


  1. 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.
  2. Blend all but 1 cup of the sweet potato (saving for later) with the apple, 3 slices of ginger, bullion, ginger, and water.
  3. Add the potato mix to the soup pot, add remaining ginger slices, and bring up to a strong simmer.
  4. Cook until the soup has a soft texture and changes to a browner-orange color (until potato is fully cooked), around 15-20 minutes.
  5. Add diced potato and cook for another 10 minutes, until the diced potato is soft.
  6. Add salt to taste.
  7. 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.

2015-02-18 16.53.43


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