Sweet Potato Ginger Soup

Sweet potato ginger soup

Today I was in the mood for cooking a creamy soup to go with sour cream and bread croutons. I was lazy all day and I did not feel like cooking something very complicated.

Looking through my kitchen pantry, I found some sweet potatoes bought from the local market that I thought to turn them into a creamy veggie soup. So here it is Sweet Potato Ginger Soup, with its orange colour, not red :), ready to  trick my lovely son to have another vegetable meal.

There are many combinations for this recipe: with coconut milk, herbs and chilli flakes, but I made a version with what  I had in house and tried to adapt to our taste, and we were happy with the result.

Sweet potatoes are not only cheap and delicious, but also very good for the body. Here are some reasons that will convince you, I am sure, to consume more often.

They contain vitamin C, which in addition to the fact that keep cold and flu away from you, plays an important role in the formation of bones and teeth, is good for digestion and wound healing.

Vitamin D is found in sweet potatoes and it is essential for the immune system.

Also they contain potassium, an electrolyte that helps regulate the heartbeat. In addition, potassium relaxes muscles and protects the kidneys.

These vegetables taste sweet and natural sugars are released slowly into the bloodstream, giving you the energy you need for a long time.

The orange colour indicates the presence of carotenoids, important for sight and preventing cancer.

So if we found these benefits of these wonderful sweet potato I will give you the recipe that I cooked and I seasoned with ginger, which has a delicate taste that fits perfectly.

So Sweet Potato Ginger Soup:

Sweet Potato Ginger Soup

By April 1, 2015

  • Prep Time : 10 minutes
  • Cook Time : 20 minutes
  • Yield : 6
Nutrition facts (per portion) : Calories: 200; Carbohydrate Content: 26g; Fat Content: 10g; Fiber Content: 2.2g; Protein Content: 4.5g; Saturated Fat Content: 2g; Serving Size: one soup bowl; Sodium Content: 580mg; Unsaturated Fat Content: 6.2g;


Peel, wash and chop all the vegetables into small pieces, then put in a pot. Add just enough water to cover. Be careful not to add too much water.

Bring to a boil and add salt and pepper.

Let boil for about 20 minutes then add spices, ginger and olive oil.

Using a vertical blender, mix well the vegetables.

Add one can of water if necessary to adjust the consistency of soup.

The soup is served with a spoonful of sour cream, with croutons and sprinkle some  pumpkin seeds on top. Enjoy Sweet Potato Ginger Soup.

sweet potato_ginger_soup

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