Roasted sweet potato and ginger soup recipe for comfort

Ingredients for Roasted sweet potato and ginger soup

• 2 medium sweet potatoes, peeled, diced

• 30 ml extra-virgin olive oil

• 1 medium yellow onion, cut into small dice

• 30 g minced fresh ginger

• 1 jalapeño pepper, deseeded, minced

• 10 g ground coriander

• 1 g ground nutmeg

• 960 ml low-sodium chicken stock or water

• salt, to taste

• 2 spring onions, root ends removed, finely chopped

How to make Roasted sweet potato and ginger soup

1. Preheat the oven to 230°C (fan 210°C).

2. Poke the sweet potatoes with a fork, wrap them in foil, and bake in the oven for 1 hour.

3. Remove the sweet potatoes from the oven and allow them to cool to room temperature.

4. Cut the sweet potatoes in half and scoop out the flesh.

5. Heat the oil over medium heat in a large casserole dish or heavy soup pot.

6. Add the onions and ginger, and cook for 5 minutes, stirring occasionally, until the onions are translucent.

7. Add the jalapeño, coriander, and nutmeg, and cook for a further 3 minutes until fragrant.

8. Incorporate the roasted sweet potato flesh and stock into the pot. Simmer for 10 minutes.

9. Remove from the heat and purée the mixture with a handheld immersion blender or in a food processor until smooth.

10. Season with salt to taste.

11. Divide the soup among 6 serving bowls and sprinkle with the chopped green 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.