Sweet potato and ginger soup

Sweet potato and ginger soup

By
From
A Year In My Kitchen
Serves
6

I am very partial to sweet potato. In Australia we eat a lot of pumpkin, squash and sweet potato and these vegetables remind me of home.

Ingredients

Quantity Ingredient
2 large sweet potatoes
2 tablespoons unsalted butter
2 red onions, peeled and finely sliced
sea salt
freshly ground black pepper
1 1/2 tablespoons grated fresh root ginger
1.5 litres see method for ingredients
or 1.5 litres water, if you prefer
150ml double cream
1 tablespoon tamari, or more to taste
1 tablespoon maple syrup
1/2 lime, juiced, or to taste

Method

  1. Peel and roughly chop the sweet potatoes. Melt the butter in a large saucepan. Add the onions, along with a pinch of salt, and sweat gently for 5 minutes or so until soft and translucent. Now add the ginger, stir, then add the sweet potatoes and stir once more.
  2. Pour in the chicken stock and bring to the boil. Immediately reduce the heat to a simmer and cook gently for 25 minutes or until the sweet potatoes fall apart when prodded with a fork.
  3. Remove from the heat and purée the soup in batches in a blender or food processor (don’t fill it more than half full, otherwise the hot liquid might spill out of the top). Strain the soup through a fine sieve back into the pan and reheat gently.
  4. Stir in the cream, tamari and maple syrup, then squeeze in the lime juice. Check for seasoning and flavour – the soup should taste deep, warm, sweet and slightly spicy. If the flavour seems slightly on the surface, just add a little more tamari – it will have a wonderful grounding effect. Serve warm.
Tags:
seasonal
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