Sweet Potato Ginger Soup Recipe

Name: Sweet Potato Ginger Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 yellow onion medium sweet, peeled and roughly chopped; 2 stalks celery roughly chopped; 1 jalapeno pepper medium, roughly chopped; 3 cloves garlic smashed and peeled*; 2 tablespoons fresh ginger finely grated, use a fine zester to grate; 1 1/2 teaspoons ground coriander; 1/2 teaspoon ground cumin; 2 tablespoons brown sugar; 6 cups low sodium chicken broth or vegetable broth; 3 russet potatoes medium, about 12 ounces, peeled and cut into 2-inch pieces; 3 sweet potatoes medium, about 1 1/4 pounds peeled and cut into 2-inch pieces; 1 1/2 teaspoons kosher salt more as needed; 1/4 teaspoon freshly ground black pepper; 3 tablespoons greek yogurt; 1 tablespoon milk; 1 teaspoon fresh ginger finely grated; 1 pound carrots peeled and roughly chopped; 1 head cauliflower cored and coarsely broken; 10 ounces frozen peas bag tiny, add at the end when blending; 16 ounces butternut squash peeled and roughly chopped; 16 ounces frozen edamame add at the end when blending; 16 ounces frozen corn bag super sweet, add at the end when blending

Servings: persons

1 tablespoon extra-virgin olive oil
1 yellow onion medium sweet, peeled and roughly chopped
2 stalks celery roughly chopped
1 jalapeno pepper medium, roughly chopped
3 cloves garlic smashed and peeled*
2 tablespoons fresh ginger finely grated, use a fine zester to grate
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
2 tablespoons brown sugar
6 cups low sodium chicken broth or vegetable broth
3 russet potatoes medium, about 12 ounces, peeled and cut into 2-inch pieces
3 sweet potatoes medium, about 1 1/4 pounds peeled and cut into 2-inch pieces
1 1/2 teaspoons kosher salt more as needed
1/4 teaspoon freshly ground black pepper
3 tablespoons greek yogurt
1 tablespoon milk
1 teaspoon fresh ginger finely grated
1 pound carrots peeled and roughly chopped
1 head cauliflower cored and coarsely broken
10 ounces frozen peas bag tiny, add at the end when blending
16 ounces butternut squash peeled and roughly chopped
16 ounces frozen edamame add at the end when blending
16 ounces frozen corn bag super sweet, add at the end when blending

1
["For the soup, heat olive oil in a large pot oven over medium heat. Add onions, celery and garlic. Reduce heat to medium low and saute onion mixture until softened, about 4-5 minutes. Add ginger, ground coriander and brown sugar. Saute for another minute until fragrant.", "Add broth, potatoes, sweet potatoes, salt and pepper. Bring mixture to a boil, then reduce to a constant simmer and cover with lid slightly ajar. Cook until all veggies are very tender, about 20-25 minutes.", "Transfer soup to KitchenAid(R) TorrentTM Magnetic Drive Blender. Process on the ""Soup"" setting. If soup is too thick add a bit more chicken broth to thin. Taste and add more salt and pepper, if needed.", "For the topping, combine Greek yogurt, milk and grated ginger in a small bowl. Stir to combine.", "Ladle soup into bowls. For garnish, spoon drops of yogurt mixture (Greek yogurt thinned out with a little milk) over the surface of the soup. Swirl with a toothpick. Add a sprinkle of poppy seeds, if desired. If you want to keep the soup totally dairy-free, omit the topping and just garnish with poppy seeds or finely chopped cilantro."]

1887

kcal

Calories

112

Fat

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 23 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 1 yellow onion medium sweet, peeled and roughly chopped, 2 stalks celery roughly chopped, 1 jalapeno pepper medium, roughly chopped, and more.

Yes, Sweet Potato 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.

Sweet Potato Ginger Soup

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