Sweet Potato Ginger Soup
Velvety orange soup with coconut milk, fresh ginger and toasted seeds.
- Preparation
- 15 min
- Cook/bake time
- 45 min
- Total
- 1 hr
- Difficulty
- Easy
- Calories
Velvety orange soup with coconut milk, fresh ginger and toasted seeds. The sweet potatoes are roasted in the oven instead of boiled, which caramelizes their sugars and gives the soup significantly more depth. Warming, vegan and surprisingly complex in flavor with just a few ingredients.
Step-by-step instructions
- 1
Roast the sweet potatoes
Toss the sweet potato cubes with two tablespoons of olive oil, salt and pepper and spread them out on a baking sheet with some space between them. Roast them at 200 °C convection for 25 minutes until they are soft and have distinct brown spots on the edges. This roasting is the reason why the soup later tastes not only sweet but also complex.
- 2
Sauté the aromatics
Heat the remaining oil in a pot and sauté the onion for six minutes until translucent. Add the ginger and garlic and fry for one minute until highly fragrant. Freshly grated ginger is important here, as ground ginger has neither the heat nor the freshness.
- 3
Toast the spices
Sprinkle the turmeric and cumin over the top and toast them in the fat for thirty seconds. Ground spices only release their aromas in oil, whereas in broth they remain dull and taste slightly floury. Stay close by, because they burn quickly.
- 4
Simmer and blend
Add the roasted sweet potatoes to the pot, pour in the vegetable broth and let everything simmer for ten minutes so the flavors can combine. Then blend the soup thoroughly with an immersion blender until it is completely velvety and no fibers can be felt.
- 5
Finish the soup
Stir in the coconut milk and lime juice and heat the soup again without letting it boil. The lime is crucial here, because it cuts the sweetness of the sweet potato and rounds out the soup. Serve with toasted pumpkin seeds, a coconut milk swirl and cilantro.
