Sweet Potato Soup with Ginger Recipe
A warm bowl of Sweet Potato Soup with Ginger is a great way to enjoy a simple, homemade meal. The flavors of sweet potatoes, spices, and peanut butter come together for a rich, smooth dish.
Servings: 8
Calories: 212kcal
Equipment
Ingredients
- 1/2 cup sour cream
- 1 teaspoon lime zest grated
- 2 large sweet potatoes peeled and diced
- 2 tablespoons salted butter
- 1 small sweet yellow onion sliced
- 2 cloves garlic minced
- 4 cups chicken stock
- 1/2 tsp ground cumin
- 1/4 tsp crushed red pepper flakes
- 2 tbsp freshly grated ginger root
- 1/4 cup smooth peanut butter
- 1 lime juiced
- 3/4 tsp salt
- 2 tbsp fresh cilantro
- 1 Roma tomato seeded and diced
Instructions
- In a small bowl, stir the sour cream and lime zest together. Place in the fridge so the flavors can blend while you finish the soup.
- Cut the sweet potatoes into 1-inch rounds, then quarter them. The smaller ends can just be halved. Set aside.
- In a large stockpot or large Dutch oven, melt the butter over medium heat. Once the butter is melted, add the onion and garlic. Cook for about 5 minutes, stirring occasionally so the garlic doesn’t burn, until the onions are soft.
- Stir in the cumin, red pepper flakes, and ginger to combine briefly, then add the sweet potatoes and chicken stock. Bring to a boil, then reduce the heat to low, cover, and simmer until the potatoes are fork-tender, about 15 minutes.
- Using an immersion blender—or a standard blender if you do not have an immersion blender—purée the soup until smooth. If using a traditional blender, purée in several small batches, being careful not to fill it more than halfway to avoid spilling hot (lava) soup everywhere.
- Whisk in the peanut butter until it fully melts into the soup, then stir in the lime juice and salt.
- Once portioned into bowls, top with the lime sour cream, tomatoes, and fresh cilantro. Enjoy!
Video
Notes
Other great toppings include sunflower seeds, crispy onions, green onions, and bacon bits for added texture and flavor.
To STORE this sweet potato soup, let it cool to room temperature before transferring it to an airtight container. Refrigerate for 5 to 7 days.
For longer storage, FREEZE the soup in freezer-safe containers for up to 3 weeks. When ready to enjoy, thaw at room temperature if frozen.
REHEAT on the stovetop over medium-high heat, stirring occasionally, until warmed through, or microwave a serving for 1 to 2 minutes until heated to your desired temperature. If the soup has thickened during storage, add a splash of broth or water to reach your desired consistency.
Nutrition
Serving: 1serving | Calories: 212kcal | Carbohydrates: 22g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 488mg | Potassium: 467mg | Fiber: 3g | Sugar: 8g | Vitamin A: 8290IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 1mg
