When fall rolls around, you start wrapping up once again in those almost-forgotten sweaters, jackets, and furry-lined sheepskin boots. And you dig out your favorite comfort soup recipes. Butternut squash and sweet potatoes make creamy, delicious bases for wonderful creamy soups like this one.
Some of my go-to creamy winter soup recipes have apples. One has miso. This one is made with regular or white sweet potatoes, seasoned with garlic and ginger, and garnished with cilantro, sunflower seeds, and lime slices. Perfect with a side salad and a crackers or a muffin.
The recipe is adapted from a fee-based service that I had a lot of fun with, Relish.com.
| Gingery Sweet Potato Soup | Print |
Author: Eileen Beran
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 6 cups water
- 4 medium white or regular sweet potatoes (about 2-1/2 pounds), peeled and cut into 2-inch cubes
- 2 tablespoons garlic, coarsely chopped
- 3 tablespoons fresh ginger, coarsely chopped
- 1 teaspoon salt, or to taste
- 1/2 cup shelled sunflower seeds, toasted (300 degrees for 10 minutes)
- 1/2 cup cilantro, large stems removed and lightly chopped
- 1 lime, cut into wedges
Instructions
- Heat water in a tall stock pot. Add sweet potatoes, garlic, and ginger. Bring to a boil, then cover and turn heat down to a simmer for 25 minutes or until sweet potatoes are tender.
- When sweet potatoes are ready, pour about 2 cups of the water into another container, such as a Pyrex pitcher. Blend with hand (immersion) blender until smooth, or place mixture in a blender or food processor in batches, pouring puree into another pan or heat-safe bowl. Add reserved water to the puree 1/2 cup at a time and blend or stir until soup is the desired consistency. Season with salt and heat through.
- Top with lime wedges, cilantro, and sunflower seeds.
Serving size: 2 cups. Calories: 259. Fat: 2g; Carbohydrates: 56g; Sugar: 1g; Sodium: 414mg; Fiber: 9g; Protein: 4g; Cholesterol: 0mg.
