Roasted Sweet Potato and Ginger Soup

Ingredients for Roasted Sweet Potato and Ginger Soup

• 2 medium sweet potatoes

• 2 tablespoons extra-virgin olive oil

• 1 medium yellow onion, cut into small dice

• 2 tablespoons minced fresh ginger

• 1 jalapeño pepper, seeded and minced

• 2 teaspoons ground coriander

• 1/2 teaspoons ground nutmeg

• 950ml low-sodium chicken stock or water

• Salt

• 2 spring onions, root ends removed, finely chopped

How to make Roasted Sweet Potato and Ginger Soup

Preheat the oven to 232°C. Poke the sweet potatoes with a fork, wrap in aluminum foil, and bake in the oven for 1 hour. Remove from the oven and let cool to room temperature.

Cut the sweet potatoes in half and scrape out the flesh. Heat the oil over medium heat in a large Dutch oven or heavy soup pot.

Add the onions and ginger, and cook over medium heat, stirring occasionally, for 5 minutes or until the onions are translucent.

Add the jalapeño, coriander, and nutmeg and cook for 3 minutes or until fragrant.

Add the roasted sweet potato flesh and stock to the pot. Simmer for 10 minutes. Remove from the heat and purée with a handheld immersion blender or food processor until smooth. Season with salt.

Divide the soup among 6 serving bowls and sprinkle with the spring onions.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.