Description
Sweet potato. Fresh ginger. A touch of heat. This is soup done right. This version brings way more flavor than you expect from a basic bowl.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 tablespoons fresh ginger, finely grated
- 1 large, sweet potato, peeled and cubed
- 3 cups stock (any kind you like)
- 1 tablespoon ground coriander
- Salt and black pepper, to taste
- Chili flakes (if you like a little heat)
- 2 garlic cloves, finely grated
Instructions
- Heat the olive oil in a large pot.
- Add the chopped onion and cook until soft and see-through.
- Stir in the ginger and cook for about 30 seconds, just enough to smell it.
- Toss in the sweet potato cubes and stir for a minute or two.
- Pour in the stock. Add more water if the veggies aren’t fully covered.
- Bring it to a boil, then turn the heat down.
- Add coriander, salt, pepper, and chili flakes (if using).
- Let it simmer until the sweet potatoes are soft.
- Turn off the heat and let it cool slightly. Blend until smooth.
- Pour it back into the pot. Stir in the grated garlic.
- Gently reheat before serving.
To Serve:
- Drizzle with extra virgin olive oil (or a swirl of cream), crack some fresh black pepper on top, and toss on a bit of chopped fresh coriander if you have it.
Why You’ll Love It:
This soup is creamy, warm, and full of cozy flavor. The sweet potato and ginger combo is both soothing and bold, perfect for any chilly day.
Notes
Created, prepared, tried, and tested by my late SIL, Amanda
