John Myers
Sweet Potato Soup with Ginger
The perfect sweet potato soup with ginger recipe with a picture and simple step-by-step instructions.
- 1200 g Sweet potatoes
- 2 Red Onions
- 800 Milliliters Vegetable stock
- 500 Milliliters Coconut milk
- 100 g Ginger paste
- 50 g Lemongrass paste
- 2 tablespoon Brown sugar
- 3 Discs Toast
- 2 size Garlic cloves
- Olive oil
- Peel and dice the onions and sweet potatoes, debark and dice the toast slices, finely dice the garlic cloves. Sauté the onions in hot olive oil. Add the sweet potato cubes and 2 tablespoons of brown sugar and cook for about 5 minutes.
- 2 Stir in heaping teaspoons of ginger paste (e.g. from Bamboo Garden) and 2 heaping teaspoons of lemongrass paste, deglaze with 800ml vegetable stock and simmer for 5 minutes.
- Add 3,500ml coconut milk, season with salt, pepper and chili powder and cover and simmer for 15 minutes.
- In the meantime, heat the olive oil in a pan, add the garlic and toast cubes and fry until golden. Season to taste with herbs from Provence. (Alternatively, you can also make cheese croutons)
- After 15 minutes of cooking time, finely puree the soup with the hand blender. Stir in 4 more teaspoons of ginger paste and 2 teaspoons of lemongrass paste and season with pepper and chilli to taste.
- If you want, you can of course rub fresh ginger (alternative to ginger paste) into the soup, but pureing can cause unpleasant fibers.
Facebook Comments