A little spicy, a little sweet, totally filling, unintentionally vegan, and super easy ginger and sweet potato soup is just six ingredients, but comes out tasting cozy and complex.
Today was my first time reading about the “live, raw water” craze that seems to be sweeping some areas of the country. Have you heard of this movement where “unfiltered, untreated, un-sterilized spring water” is being sold for (IMO) astronomical sums of mullah? Apparently, proponents of “live, raw water” belive that it is brimming with beneficial bacteria and naturally occurring minerals and happens to be free of chlorine and fluoride, the way water was destined to be consumed. These proponents are shelling out around $38+ for 2.5 gallons of this stuff! I am not sure I could shell out that much money for water.
What I AM sure of is the consumption of bowlfuls of this Easy Roasted Sweet Potato Ginger Soup! Now, no raw water was used in the making of this soup. Just coconut milk, vegetable stock, cayenne pepper, turmeric, grated fresh ginger and roasted sweet potatoes. The cayenne pepper is completely optional, but, I like a little kick to balance off the sweet of the sweet potatoes, and my daughter said that slight spicy kick was addicting! 
I made this soup super thick – almost sauce like! But, please feel free to add in more stock to thin it out according to your preferences. We enjoyed this soup with naan one night, Sri Lankan Coconut Roti another night (recipe coming on Thursday) and poured over roasted broccoli on yet another night. We have been having highs in the 30s F (-1 C) around these parts of North East-ish GA this past week or so (the winter temps that kept eluding us in December have decided to make a bold appearance this January)! So warming up with a bowl of soup has become a favorite evening tradition in our home – especially filling and healthy ones like this Easy Roasted Sweet Potato Ginger Soup – which I am hoping will become a favorite in your home as well ~ when you give it a try…
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Ginger and Sweet Potato Soup
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Creamy, subtly spiced soup perfect for a chilly evening. Sweet potatoes and ginger create a warming, comforting bowl.
Ingredients
- 2 large sweet potatoes
- 1 cups (237 ml) coconut oil
- 2.5 cups (592 ml) vegetable stock
- 1 tsp cayenne pepper
- 0.5 tsp turmeric
- 1 tsp fresh grated ginger
- salt
- pepper
- olive oil
- pepper flakes
Instructions
- Preheat oven to 400°F (204°C).
- While oven is preheating, peel and dice sweet potatoes, then toss with a tablespoon of olive oil to coat evenly.
- Bake sweet potatoes at 400°F (204°C) for 30 minutes.
- Once baked, add sweet potatoes, coconut milk, vegetable stock, turmeric, cayenne pepper, and ginger to a blender; blend until creamy.
- Serve with chili flakes and bread.
Notes
- For a richer flavor, roast the sweet potatoes until slightly caramelized, about 40-45 minutes.
- If you don’t have coconut milk, full-fat coconut cream can be substituted for a thicker soup.
- Leftover soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 10
- Sodium: 150
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 35
- Fiber: 5
- Protein: 3
Frequently Asked Questions
Can I adjust the thickness of the soup if I find it too thick?
Yes, you can add more vegetable stock to reach your desired consistency.
Is the cayenne pepper essential for the flavor of the soup?
No, the cayenne pepper is optional; it adds a spicy kick but the soup is still flavorful without it.
What type of coconut milk should I use for this recipe?
You can use either full-fat or light coconut milk, depending on your preference for creaminess.
