Name: Ginger Sweet Potato Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 3 cups sweet potato, cut into 1-inch chunks (skin on); 1 cup carrots, cut into 1-inch chunks; ½ red onion, roughly chopped; 1 clove garlic, roughly chopped; 1-inch piece of ginger, peeled and sliced thin; 6 cups water; ½ teaspoon salt; ½ teaspoon pepper; ¼ cup roughly chopped fresh parsley; Chili flakes (optional, for garnish); Fresh thyme (optional, for garnish)

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Introduction

This ginger sweet potato soup is a comforting and flavorful dish perfect for any season. With a gentle warmth from fresh ginger and a creamy texture, it offers both nourishment and taste in every spoonful.

The image shows a large white bowl filled with smooth orange pumpkin soup, with a swirl of white cream and sprinkle of black pepper on top, and a wooden spoon resting inside it. Above it, there is a white plate holding a serving of the same soup garnished with bright green cilantro leaves and pumpkin seeds, with a drizzle of white cream and some red chili flakes. Next to the plate, two silver spoons rest on a white marbled surface. To the right, there are several slices of crusty bread with a golden brown crust sitting on a blue and white checkered cloth. Small wooden and white dishes around the bowl contain fresh green sprouts and extra pumpkin seeds, all set on a white marbled texture background, with a blue cloth under the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups sweet potato, cut into 1-inch chunks (skin on)
1 cup carrots, cut into 1-inch chunks
½ red onion, roughly chopped
1 clove garlic, roughly chopped
1-inch piece of ginger, peeled and thinly sliced
6 cups water
½ teaspoon salt
½ teaspoon pepper
¼ cup roughly chopped fresh parsley
Chili flakes (optional, for garnish)
Fresh thyme (optional, for garnish)

Instructions

Step 1: Prepare the vegetables by cutting the sweet potatoes and carrots into 1-inch chunks, leaving the sweet potato skin on.
Step 2: Roughly chop the red onion and garlic, then slice the peeled ginger into thin slices.
Step 3: Place all the prepared vegetables and ginger into a large pot.
Step 4: Add 6 cups of water along with salt and pepper. Bring the mixture to a boil over medium-high heat.
Step 5: Once boiling, reduce the heat and let the soup simmer gently for 40 minutes, or until the vegetables are soft.
Step 6: Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and puree until creamy.
Step 7: Serve the soup hot, garnished with fresh parsley and, if you like, chili flakes and thyme for an added touch of flavor.

Tips & Variations

For a richer flavor, substitute half of the water with vegetable broth.
Add a splash of coconut milk after blending for a creamy, slightly sweet twist.
Adjust the amount of ginger to your taste; more ginger adds extra warmth and spice.
Use fresh herbs like cilantro or basil as an alternative garnish for a different flavor profile.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A top view of a dark round pot placed on a folded yellow and white checkered cloth on a white marbled surface, filled with smooth orange creamy soup being blended with a white and gray immersion blender held by a woman's hand on the right side, showing thick texture and some ripples in the soup where the blender is working, with two pot handles visible on left and right sides. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes instead of fresh?

Fresh sweet potatoes are best for texture and flavor, but if using canned, drain and rinse them well. Adjust cooking time accordingly since canned potatoes soften faster.

Is this soup suitable for a vegan diet?

Yes, this soup is naturally vegan and dairy-free, made entirely with vegetables and seasonings.