Gingery Sweet Potato Soup
Recipe from Food & Wine

Sweet potatoes are a great source of beta-carotene, essential for vision. The soup uses only one cup of the ginger broth; the rest makes a terrific cooking liquid for grains like quinoa.


Gingery Sweet Potato Soup
Ellie Miller

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Servings: 1
Prep Time: 30 mins
Total Time: 50 mins
Related Categories: Cream Soups, Potato Soup, Soup, Sweet Potatoes, Sweet Potato Soup, Vegetables
 
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Ingredients
  • 1  quart
    water
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  • 1 
    small onion, coarsely chopped
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  • 2 
    garlic cloves, coarsely chopped
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  • 1  tablespoon
    coarsely chopped peeled fresh ginger
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  • 1 
    stalk of fresh lemongrass, thinly sliced crosswise
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  • 1  1/2-pound
    sweet potato, peeled, and cut into 2-inch cubes
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  • 1/2  teaspoon
    sambal oelek or other Asian hot sauce
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  •  
    Salt
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  • 1/2  tablespoon
    chopped cilantro
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  •  
    Lime wedge, for serving
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Directions
1.
In a saucepan, bring the water to a boil with the onion, garlic, ginger, lemongrass, and sweet potato. Cover and simmer for 25 minutes until the potato is tender.
2.
Transfer the sweet potato to a blender. Strain the broth; add 1 cup to the blender and reserve the rest for another use. Puree the sweet potato soup.
3.
Return the soup to the saucepan. Stir in the sambal oelek, season with salt and simmer until heated through. Pour the soup into a bowl, top with the cilantro and serve with the lime wedge.
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