Olive Magazine

Sweet potato, lime and ginger soup

Published: March 25, 2015 at 3:05 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 4

We love this bright and warming soup with a hit of lime and ginger. Orange sweet potatoes are sweet, full of flavour and nutrients, and make a good alternative to the great British potato. This recipe is mildly spicy and exotic. A swirl of cream works a treat. Add crusty bread on the side if you like.

  • Vegetarian
Nutrition:
NutrientUnit
kcal457
fat28.2g
saturates0g
carbs47.1g
sugars0g
fibre5.6g
protein4.7g
salt0.5g
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Ingredients

  • sunflower oil
  • 750g orange sweet potato, peeled and cut into chunks
  • 1 onion, coarsely chopped
  • 1 clove garlic, crushed
  • 2cm piece ginger, grated
  • 450ml vegetable stock
  • 250ml coconut milk
  • 1 small lime, juiced and zested
  • 100ml double cream

Method

  • STEP 1

    Heat 1 tbsp oil in a large pan over a low-medium heat, then add the sweet potato and cook for 5 minutes, or until the potato begins to soften. Add the onion, garlic and ginger, cover with a lid and cook for 10 minutes more.

  • STEP 2

    Pour the stock and coconut milk over and bring to the boil, then reduce the heat and simmer for 15 minutes. Transfer to a blender or use a hand-held stick blender to blitz to a smooth purée. Strain through a fine sieve.

  • STEP 3

    Return to a clean pan and bring back to the boil. Remove from the heat, then add the lime juice, half the zest and 50ml of the cream.

  • STEP 4

    Season to taste. Divide the soup between 4 individual soup bowls, swirl over the remaining cream and add the remaining zest.

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