Smooth Sweet Potato and Ginger Soup

Sweet potatoes and ginger are a satisfying combination in this creamy soup.

Serves: 8Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 1 large yellow onion, chopped fine
  • 2 stalks celery, finely diced
  • 1 large carrot, peeled and finely diced
  • 1 clove garlic, minced
  • 2 tsp. fresh ginger, grated
  • 5 cups chicken broth, divided
  • 4 medium sweet potatoes, peeled and diced
  • ¼ cup heavy cream
  • 1 tsp. salt
  • ¼ tsp. ground white pepper

Directions

  • In a large saucepan over medium heat, heat oil. Add the onion, celery, and carrot; sauté for 5–7 minutes, or until soft. Add the garlic and ginger, and sauté for an additional 30 seconds. Pour 3 cups of the chicken broth into the pan along with the diced sweet potatoes. Bring to a boil; reduce heat, cover, and simmer for 10 minutes, or until the sweet potatoes are cooked through. Periodically check the simmering pot to make sure it doesn’t boil dry.
  • Stir in the remaining 2 cups broth, cream, salt, and pepper into the soup.
  • Let soup cool slightly and then puree with an immersion blender, regular blender, or food processor. Serve hot.

Recipe Information

Serves: 8

Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 1 large yellow onion, chopped fine
  • 2 stalks celery, finely diced
  • 1 large carrot, peeled and finely diced
  • 1 clove garlic, minced
  • 2 tsp. fresh ginger, grated
  • 5 cups chicken broth, divided
  • 4 medium sweet potatoes, peeled and diced
  • ¼ cup heavy cream
  • 1 tsp. salt
  • ¼ tsp. ground white pepper

Directions

  • In a large saucepan over medium heat, heat oil. Add the onion, celery, and carrot; sauté for 5–7 minutes, or until soft. Add the garlic and ginger, and sauté for an additional 30 seconds. Pour 3 cups of the chicken broth into the pan along with the diced sweet potatoes. Bring to a boil; reduce heat, cover, and simmer for 10 minutes, or until the sweet potatoes are cooked through. Periodically check the simmering pot to make sure it doesn’t boil dry.
  • Stir in the remaining 2 cups broth, cream, salt, and pepper into the soup.
  • Let soup cool slightly and then puree with an immersion blender, regular blender, or food processor. Serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories130
Total Fat7g
Saturated Fat2g
Cholesterol10mg
Sodium870mg
Total Carbohydrate16g
Dietary Fiber3g
Sugars6g
Protein2g