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Roasted Sweet Potato Soup w/ Ginger & Cinnamon

A simple and flavorful recipe that's sure to be a favorite.

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 potatoes
  • 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

    Cup of Yum
  1. In a large saucepan or stockpot heat the olive oil over medium-high heat.
  2. Add the onion, garlic and ginger and sauté until translucent while stirring continuously (approx 3 minutes).
  3. Turn heat to high for 1 minute, while continuing to stir.
  4. Add the wine and deglaze the pot.
  5. Add the sweet potato and sauté a further 4 minutes.
  6. Once the sweet potato is starting to colour, add a splash of the stock and deglaze the pot with a wooden spoon.
  7. Add the remainder of the stock and the cinnamon.
  8. Bring to the boil.
  9. Lower the heat to a simmer and simmer for 30-40 minutes (until sweet potato is soft and mushy).
  10. Remove from the heat and allow the soup to cool slightly.
  11. Transfer to a food processor or use a hand held stick blender, process the soup until smooth.
  12. Return to heat to warm up.
  13. Taste for seasoning and adjust as required.
  14. Serve with crusty bread, and a dollop of low fat yoghurt or light sour cream in each bowl.
  15. Can be made as a vegetarian soup, using vegetable stock instead of chicken stock.

Notes