My F&W
quick save (...)
Gingery Sweet Potato Soup
© Ellie Miller

Gingery Sweet Potato Soup

  • ACTIVE: 20 MIN

The Good News Sweet potatoes are a great source of beta-carotene, essential for vision. The soup uses only one cup of the ginger broth; the rest makes a terrific cooking liquid for grains like quinoa.

  1. 1 quart water
  2. 1 small onion, coarsely chopped
  3. 2 garlic cloves, coarsely chopped
  4. 1 tablespoon coarsely chopped peeled fresh ginger
  5. 1 stalk of fresh lemongrass, thinly sliced crosswise
  6. One 1/2-pound sweet potato, peeled and cut into 2-inch cubes
  7. 1/2 teaspoon sambal oelek or other Asian hot sauce
  8. Salt
  9. 1/2 tablespoon chopped cilantro
  10. Lime wedge, for serving
  1. In a saucepan, bring the water to a boil with the onion, garlic, ginger, lemongrass and sweet potato. Cover and simmer for 25 minutes until the potato is tender.
  2. Transfer the sweet potato to a blender. Strain the broth; add 1 cup to the blender and reserve the rest for another use. Puree the sweet potato soup.
  3. Return the soup to the saucepan. Stir in the sambal oelek, season with salt and simmer until heated through. Pour the soup into a bowl, top with the cilantro and serve with the lime wedge.
Notes One Serving 216 cal, 0 gm fat, 0.0 gm sat fat, 51 gm carb, 6.8 gm fiber.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.