xo amys

Craving for a delicious comforting soup? A perfect weeknight dinner recipe.

I keep receiving compliments for this soup and it has become a staple recipe in our household this week, as you just keep craving for more of it! The key is to add a good chunk of ginger to get that heat in the background and I just love the comfort of the sweet potato. Sweet potatoes can also help in skin health as they contain a lot of vitamin A, making it naturally anti-inflammatory and ginger, well that is just all around good for you in so many ways!

This soup is healthy, it contains no cream, just a splash of milk and you can skip this part too if you follow a vegan diet. It is easy and quick to make and has all the qualities of a comforting hearty soup. I’m always freezing and I’ve noticed that a bowl of this is absolutely perfect for warming your stomach and banishing coldness on those crisp evenings. It’s thick, creamy, bright, and an excellent use for leftover sweet potatoes. You can garnish as you wish, with just a sprinkle of fresh herbs or toasted nuts/parma ham, blue cheese or a drizzle of yogurt for a tangy touch. This soup makes an easy weeknight meal all on its own or for a more bulkier meal, add a side salad or some protein.

Ingredients (serves 4 large bowls)

• 1 1/2 large sweet potatoes
• 2 large onions
• 3-4 cloves of garlic
• About 1/2 cup pealed roughly chopped Ginger
• Water
• 1 tablespoon Vegetable stock concentration
• Butter
• Milk
• salt/ground black pepper
• Garnish: finely chopped parsley/dill or chives

Directions

In a large saucepan, add a dollop of butter and bring to heat. Add in the roughly chopped onions, garlic, sweet potato and ginger. Let them simmer gently under the lid and stir once in a while for about 7 minutes. Add in just enough water to cover (or a bit less actually) the vegetables and continue cooking until the sweet potato has softened. Add a tablespoon of vegetable stock concentration. (tip: rather add a little less of water than too much because you can vary the concentration later) 

Blend the soup with a food processor into a smooth velvety paste. Add in a couple pinches of salt, ground black pepper and a  good splash of milk. Place the saucepan back on the stove and re-heat gently. At this point, check the taste and alter the thickness of the soup to your liking by adding either more milk or water. (tip: coconut milk works well too)

Ready to plate: Serve the soup hot and garnish with ground black pepepr, chopped chives and dill.