Roasted Sweet Potato and Ginger Soup
A warming soup combining oven-roasted sweet potatoes with aromatic ginger, jalapeño, and warming spices. This creamy, pureed soup is finished with a sprinkle of fresh green onions for a perfect balance of flavors.
Ingredients
- •2 medium sweet potatoes
- •2 tablespoons extra-virgin olive oil
- •1 medium yellow onion
- •2 tablespoons fresh ginger
- •1 whole jalapeño pepper
- •2 teaspoons ground coriander
- •½ teaspoon ground nutmeg
- •4 cups low-sodium chicken stock
- •to taste salt
- •2 whole green onions
Cooking Instructions
- 1.
Preheat the oven to 450°F. 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.
60 min
- 2.
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.
5 min
- 3.
Add the onions and ginger, and cook over medium heat, stirring occasionally, for 5 minutes or until the onions are translucent.
5 min
- 4.
Add the jalapeño, coriander, and nutmeg and cook for 3 minutes or until fragrant.
3 min
- 5.
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.
10 min
- 6.
Divide the soup among 6 serving bowls and sprinkle with the green onions.
2 min
