Ginger sweet potato soup is a great way to warm you up. Winter is a great time to make some yummy seasonal soups. For an extra immunity boost, I will add some veggies to my spices. One of my favorites is ginger. This tangy root is added to sweet potatoes for a sweet and tasty soup that will warm you up and comfort you when it’s cold outside.
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Sweet potatoes are one of my favorite veggies and I am always looking for new ways to cook them. This recipe has a zingy zip from ginger paired with vegetable broth, onions, and carrots.
How To Make This Recipe
I am one of those people who likes to throw everything into a pot and let it cook. With this soup, it’s pretty easy to do and can make in a few steps. After prepping the veggies place them into a big pot. In this recipe, I used a Le Creuset pot.
It’s great for making soups and stews that I need room for blending.
Add the water and cook on medium heat until veggies are soft.
Add vegetable broth to the pot and continue to cook.
Add the ginger to the pot and cook for 20 to 30 minutes.
Using an immersion blender blend until all vegetables are blended. I used a hand immersion blender in this recipe. If you don’t have an immersion blender the best thing you can do is ladle a few spoonfuls of soup into a regular blender or food processor and blend.
Ways To Save Time With On This Recipe
One way to save time with this recipe is to get pre-prepped veggies. You can also use a food processor to chop the onions, celery, and ginger.
Equipment Used in this Recipe*
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Ginger Sweet Potato Soup
Ingredients
- 1 stalk celery
- 2 inch ginger peeled and minced
- 2 cup filtered water
- 2 lb Sweet potatoes peeled and chopped into pieces (about 2 large)
- 2 cup low sodium vegetable broth
- 3 large carrots peeled and chopped into pieces
- 1 medium white onion peeled and diced
- 1 tsp cinnamon (optional)
Instructions
- Place the sweet potatoes, celery, carrots, and onions in a large pot.
- Add the water then cook on low until soft about 10 minutes
- Add the vegetable broth.
- Add the ginger and cook for 20 to 30 minutes.
- Using an immersion blender blend until all vegetables are blended
- Top with cinnamon for a naturally sweet taste (optional) and serve
Notes
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