Sweet Potato Soup with Fresh Ginger
A smooth one-pot soup with sweet potato, carrot and fresh ginger. Allow 15 minutes to prep and about 25 minutes to cook. Serves 4. How to get a smooth texture Cut the carrot smaller than the sweet potato so the two soften together and blend easily. For gentler ginger flavour, start with 4 g. Do I need cream? Sweet potato gives the soup its body. For a thinner texture, add the reserved water after blending. For the deeper flavour of oven-browned vegetables, try the roasted cauliflower soup another day.
Ingredients
Ingredients
Step-by-Step Method
Chop the vegetables
Cut 500 g sweet potato into 2 cm cubes and 120 g carrot into half-moons about 1 cm thick. Dice 100 g onion and finely grate 8 g ginger. Weigh the vegetables after peeling.
Soften the onion and ginger
Heat 18 g of the 20 g olive oil over medium heat. Stir the onion for 5 minutes until soft and still pale. Add the ginger and stir for 30 seconds.
Simmer until tender
Add the sweet potato, carrot, 650 g water and 4 g salt. Bring to a boil, lower the heat and simmer with the lid ajar for about 18 minutes. A fork should slide easily into the largest piece of carrot.
Blend and serve
Take the pan off the heat. Blend until smooth, keeping the head of the stick blender submerged. Add as much of the reserved 50 g water as you need and warm the soup briefly if needed. Divide between four bowls and drizzle with the remaining oil.
Chef's Tips & Tricks
Cut the carrot smaller than the sweet potato so the two soften together and blend easily. For gentler ginger flavour, start with 4 g.