Gingery Sweet Potato Soup

Name: Gingery Sweet Potato Soup
Prep time: 30

5.0

5.0 out of 5 stars (based on 20 reviews)

30 min prep

4 servings

Carrot Icon for Number of Ingredients Size

12 ingredients

This Gingery Sweet Potato soup proves that eating well doesn’t have to be difficult or dull. Although this soup tastes like the perfect comfort food, it is a actually a lovely, warming way to get...

Rosemary Olive Scones to go with it, so get cooking.

2 tablespoons olive oil
1 large Spanish onion, chopped
2 large sweet potatoes, peeled and diced (about 2-pounds)
2 cloves garlic, peeled and smashed
1 tablespoon ginger root, peeled and chopped
1 tablespoon dark brown sugar (optional)
½ teaspoon turmeric
3 cups chopped canned tomatoes
4 to 6 cups hot water or stock
Sea salt, to taste
2 tablespoons cilantro, chopped
½ cup Greek yogurt (garnish, optional)

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Nutrition Facts

Calories

289 cals

Fat

9 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g

Carbohydrates

47 g

Sugar

17 g

Fiber

9 g

Protein

7 g

Sodium

1836 mg

Directions

Over medium-high heat, heat the olive oil until it ripples. Add the onion, sweet potatoes, garlic and ginger. Sauté for 2 minutes. Turn the heat down to low, sprinkle with sea salt cover and sweat for 8 to 10 minutes stirring from time to time, until the onions are caramelized and the potatoes are softening. Don’t get impatient with this step. It builds the flavor.
Add the sugar if using, stir to mix and sweat a further 3 to 5 minutes. Add the turmeric, stir to mix and cook for 1 minute. Add the tomatoes bring to a simmer and cook for 5 minutes. Add water to cover. The more water you add, the thinner the soup will be.
Bring the soup to a boil, lower the heat and simmer until the potatoes are very soft and smash easily against the side of the pan, about 30 minutes. Blend. Taste for salt.
Serve hot sprinkled with chopped cilantro and a dollop of Greek yogurt.

Chef Tips

For those who are vegan, or who want to avoid dairy, try mixing a squeeze of lime and a pinch of sea salt into ½ cup of plain unsweetened soy yogurt for the garnish.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Gingery Sweet Potato Soup