Skip to content

Sweet Potato, Ginger, and Orange Soup

This soup is completely divine! Plus, there is zero guilt factor due to the fact that there is no cream and the only ingredients are veggies. This would be a lovely first course for Thanksgiving or a fabulous and cozy supper any time of year. Top with a few croutons and a drizzle of olive oil. Seriously . . . you need to make this! (Note that using sweet potatoes will produce a golden, honey-colored soup, while using yams will result in a more vibrant orange soup.) 

Sweet Potato, Ginger, and Orange Soup

2 medium sweet potatoes or yams (approx. 1 pound total)
3 cups vegetable broth
2 tsp. finely grated fresh ginger
zest of ½ orange and 2 tsp. juice
1 tsp. lime juice
½ tsp. cayenne pepper

Heat the oven to 425°F. Put the sweet potatoes in a small roasting tray lined with aluminum foil. Poke several times with the tip of a knife and roast for 1 hour, or until soft. Remove from the oven and leave to cool, or chill for future use.

Skin the sweet potatoes and place the pulp in a medium saucepan. Add the remaining ingredients and bring to a gentle boil. Taste for seasoning, leave to cool slightly, then purée with an immersion blender.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: