Roasted Sweet Potato Soup w/ Ginger & Cinnamon
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
-
Servings
4 servings
-
Course
Soup
-
Cuisine
American, International
Roasted Sweet Potato Soup w/ Ginger & Cinnamon
Description
The Roasted Sweet Potato Soup starts by sautéing diced onion, garlic, and finely diced ginger in extra virgin olive oil until translucent, developing a fragrant base. Adding white wine deglazes the pan, enriching flavor. Sweet potatoes are then added and lightly sautéed to encourage caramelization.
Once the sweet potatoes begin to brown, chicken stock and cinnamon are added before bringing the soup to a boil and simmering for 30 to 40 minutes until the potatoes are soft. The soup is then blended to a smooth consistency and returned to heat to warm through. Seasonings are adjusted to preference.
This soup is served hot with crusty bread and a dollop of low-fat yogurt or light sour cream, balancing the sweetness and spiced notes. Suitable for vegetarians by substituting vegetable stock, it makes a hearty starter or light meal during cooler seasons.
Ingredients
- 150 grams onion diced (approx. 1 medium size onion)
- 2 tablespoons ginger finely diced
- 2 tablespoons garlic finely diced
- 900 grams sweet potato
- 60 milliliters white wine
- 1.5 liters chicken stock for a vegan version use vegetable stock
- 1.5 tablespoons olive oil extra virgin
- 1/2 tablespoon cinnamon
- sea salt flakes
- black pepper freshly ground
Instructions
- In a large saucepan or stockpot heat the olive oil over medium-high heat.
- Add the onion, garlic and ginger and sauté until translucent while stirring continuously (approx 3 minutes).
- Turn heat to high for 1 minute, while continuing to stir.
- Add the wine and deglaze the pot.
- Add the sweet potato and sauté a further 4 minutes.
- Once the sweet potato is starting to colour, add a splash of the stock and deglaze the pot with a wooden spoon.
- Add the remainder of the stock and the cinnamon.
- Bring to the boil.
- Lower the heat to a simmer and simmer for 30-40 minutes (until sweet potato is soft and mushy).
- Remove from the heat and allow the soup to cool slightly.
- Transfer to a food processor or use a hand held stick blender, process the soup until smooth.
- Return to heat to warm up.
- Taste for seasoning and adjust as required.
- Serve with crusty bread, and a dollop of low fat yoghurt or light sour cream in each bowl.
- Can be made as a vegetarian soup, using vegetable stock instead of chicken stock.
Notes
User Reviews
Overall Rating
4.9
You'll Also Love
