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Sweet Potato and Ginger Soup

Print Recipe
An easy recipe for a fall day, this sweet potato and ginger soup brings comfort on those cold and gloomy fall days.
Prep Time 20 minutes
Cook Time 30 minutes
Cool down 30 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 4 garlic cloves minced
  • 2 inches fresh ginger peeled and minced
  • 1 medium yellow onion diced
  • 2 medium sweet potatoes cut into 1 inch cubes
  • 2 cups carrots chopped
  • 1 tsp curry powder or to taste
  • 1/8 tsp cayenne pepper or to taste
  • 8 cups chicken broth or enough to cover
  • 1 400 ml can of coconut milk

Instructions

  • Heat up a big pot with some olive oil. Sauté the onions and ginger until the onions are transparent, then add in the garlic and continue to sauté for about a minute. Add in the curry powder, cayenne pepper, sweet potato and carrots. Pour in enough chicken broth to just slightly cover the vegetables.
  • Add salt and pepper to taste and bring the pot to a simmer. Here you can add more spices to taste if you wish to add more. Simmer for 30 minutes. Remove from heat after 30 minutes, making sure the vegetables are soft and can be easily poked through by a fork.
  • Let the soup cool down a little bit then place the soup in a blender (may have to do in batches) and purée. Transfer back to the large pot and stir in the coconut milk. Bring back to a simmer and season more to taste.
  • Serve warm with a slice of baguette (optional but yummy!). I like to make a big pot of this and store it in mason jars for quick meal prep during the week. Also keeps great in the freezer for several months.