John Myers
Sweet Potato Ingver Soup
The perfect sweet potato ingver soup recipe with a picture and simple step-by-step instructions.
- 75 g Fresh ginger
- 1 Pc. Garlic clove peeled and bumped
- 1 Pc. Leeks
- 750 g Orange sweet potatoes
- 2 tbsp Olive oil
- 700 ml Vegetable broth
- 150 ml Cooking cream 15%
- 1 Pc. Organic orange
- Sea-Salt
- Pepper
- 1 Bd Chopped parsley until smooth
- 400 g Chopped peanut kernels
- Peel the ginger and garlic and cut into cubes, clean the leek and cut into rings, separate the white rings from the green rings. Peel the sweet potato and also cut it into cubes.
- Heat the olive oil in a large pan or casserole or in a wock, sauté the ginger, garlic and white leek rings in the hot oil until translucent, add the sweet potatoes and sauté in it for about 3 – 4 minutes, then the green leek rings add and deglaze with the broth and let everything simmer covered for about 15 minutes.
- Puree the soup with the hand blender, hand blender, add the freshly squeezed orange juice and the cooking cream and bring to the boil again briefly, season the soup with salt and pepper from the mill.
- Pluck the parsley from the stalks and coarsely chop with the peanuts, fold in the fresh orange zest from the organic orange. Arrange on plates, sprinkle with parsley and peanuts and serve. Fresh bread can be served as a side dish.
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