4.9 from 138 votes
Roasted Sweet Potato Soup w/ Ginger & Cinnamon
Roasted Sweet Potato Soup with Ginger & Cinnamon is a velvety soup combining sautéed onion, garlic, and ginger with sweet potatoes simmered in chicken stock, infused with cinnamon for warmth. Blended until smooth, this soup has a flavorful depth and comforting texture. It can be finished with toppings like yogurt and served with crusty bread.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings:
4
servings
Course:
Soup
Cuisine:
American, International
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.
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