Roasted Sweet Potato and Ginger Soup Recipe

Name: Roasted Sweet Potato and Ginger Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb sweet potato, peeled and cut crosswise into 1/2-inch slices; 1 large red onion, cut crosswise into 1/2-inch slices; 1 ounce fresh ginger, peeled (about 1 square inch); vegetable oil; kosher salt; fresh ground black pepper; 3 cups low sodium chicken broth or 3 cups vegetable stock; ¼ teaspoon ground allspice; ⅛ teaspoon ground cayenne pepper; ¼ cup fat-free half-and-half; 2 tablespoons finely chopped fresh Italian parsley; 1 tablespoon fresh lime juice

Servings: persons

1 lb sweet potato, peeled and cut crosswise into 1/2-inch slices
1 large red onion, cut crosswise into 1/2-inch slices
1 ounce fresh ginger, peeled (about 1 square inch)
vegetable oil
kosher salt
fresh ground black pepper
3 cups low sodium chicken broth or 3 cups vegetable stock
¼ teaspoon ground allspice
⅛ teaspoon ground cayenne pepper
¼ cup fat-free half-and-half
2 tablespoons finely chopped fresh Italian parsley
1 tablespoon fresh lime juice

1
Preheat oven to 425 degrees.
2
Lightly brush or spray the sweet potatoes, onion slices and ginger on all sides with oil.
3
Season the vegetables with salt and pepper to taste.
4
Roast on top rack of oven heat until the vegetables are browned, about 25 minutes, turning once halfway through roasting time.
5
Finely chop the ginger.
6
Place the sweet potatoes, onions and ginger in a large saucepan.
7
Add the chicken stock, allspice and cayenne.
8
Bring to a boil, then reduce heat and simmer for 30 minutes.
9
Puree the soup in a food processor or blender (in 2 batches if necessary).
10
Return the soup to the pan.
11
Add the half-and-half, parsley and lime juice.
12
Taste and season with more salt and pepper, if necessary.
13
Serve warm.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb sweet potato, peeled and cut crosswise into 1/2-inch slices, 1 large red onion, cut crosswise into 1/2-inch slices, 1 ounce fresh ginger, peeled (about 1 square inch), vegetable oil, and more.

Yes, Roasted Sweet Potato and Ginger Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Sweet Potato and Ginger Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions