Home > Freezable soup recipes > Warming sweet potato and ginger soup

Warming sweet potato and ginger soup

Name: Warming sweet potato and ginger soup
Yield: Serves 6
Cuisine: British recipes
Ingredients: 1kg sweet potato, skin on, roughly chopped; 2 eating apples, such as braeburn, cored and cut into wedges; 1 tbsp olive oil; 2 tbsp coconut oil; 1 onion, finely chopped; 2 tsp coriander seeds, crushed; 2 tsp cumin seeds, crushed; 20g fresh ginger, grated; 400ml full-fat coconut milk; 750ml good quality vegetable stock; 1 tsp salt; Dairy free yogurt (or Greek yogurt) and fresh coriander leaves to serve

Published: 8 Apr 16
Updated: 18 Mar 24

A healthy sweet potato soup recipe made with warming spices and a ginger kick.

Easy
March 2016

Test kitchen approved

Serves 6
Hands-on time 30 min, oven time 40-45 min

A healthy sweet potato soup recipe made with warming spices and a ginger kick.

Nutrition: per serving

Calories: 369kcals
Fat: 18.5g (14.3g saturated)
Protein: 4.1g
Carbohydrates: 43g (17.2g sugars)
Fibre: 7.2g
Salt: 1.7g

Save recipe

Save

Save recipe Print

Rate

Ingredients

1kg sweet potato, skin on, roughly chopped
2 eating apples, such as braeburn, cored and cut into wedges
1 tbsp olive oil
2 tbsp coconut oil
1 onion, finely chopped
2 tsp coriander seeds, crushed
2 tsp cumin seeds, crushed
20g fresh ginger, grated
400ml full-fat coconut milk
750ml good quality vegetable stock
1 tsp salt
Dairy free yogurt (or Greek yogurt) and fresh coriander leaves to serve

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the oven to 200°C/180°C fan/gas 6. Spread the sweet potato pieces and apple wedges in a large roasting tray, drizzle with olive oil and season with salt and pepper. Roast for 40-45 minutes until softened and golden.
Meanwhile, in a large saucepan, heat the coconut oil. Add the onion and fry over a low-medium heat for 5 minutes. Add the coriander and cumin seeds, then fry for a further 5-10 minutes until fragrant.
Add the ginger, coconut milk, stock and salt, then bring to a gentle simmer. Once the sweet potato and apple are cooked, carefully add them to the pan. Simmer for a further 5 minutes, then remove from the heat. Use a stick blender to whizz the soup until smooth – wrap a tea towel around the pan to prevent the soup from splashing while you whizz it. (Or carefully blend in batches in a jug blender.)

Serve with a swirl of yogurt and a sprinkling of coriander. Have some crusty bread on hand for dunking.

Recipe from March 2016 Issue

Nutrition

Nutrition: per serving

Calories: 369kcals
Fat: 18.5g (14.3g saturated)
Protein: 4.1g
Carbohydrates: 43g (17.2g sugars)
Fibre: 7.2g
Salt: 1.7g

delicious. tips

Fresh stock makes a big difference to soup. Buy the best quality you can afford.
You can prepare this soup up to 1 week in advance, then store in a sealed container in the fridge. Or freeze for up to 3 months; thaw to reheat.