Sweet potato and ginger soup

Sweet potato and ginger soup is a hearty vegetarian soup made using fresh vegetables and lentils and seasoned with fresh ginger.

It is a quick and easy lunch recipe perfect for chilly days.

It is delicious served with fresh crusty bread and also pairs well with homemade focaccia rolls or homemade croutons.

Similar to spicy carrot soup, butternut squash and chilli soup and winter vegetable soup and it can be prepared in advance and stored in the fridge for up to a week.

The quantities in this sweet potato soup recipe are sufficient for around 4 servings.

Ingredients

• 1 onion
• 60g root ginger
• 4 sweet potatoes - about 300 grams each (or equivalent amount)
• 4 medium sized carrots
• 2 sticks celery
• 150g dried red lentils - lentils help to thicken the soup and add protein to make it more filling.
• A vegetable stock cube plus water - adjust the amount of water depending on how thick you want the soup to be.
• Dash of olive oil

How to prepare

Peel and dice the sweet potatoes, finely chop the onion, peel and finely chop or grate the ginger, dice the carrots and chop the celery.

Heat the olive oil in a saucepan, add the onion and ginger and cook until soft. Add the sweet potatoes, carrots, celery lentils, stock cube. and seasoning. Add enough water to cover the ingredients plus extra to also allow for the lentils to bulk while they are cooking. Add extra water if needed.

Bring to the boil, then simmer for about 30 minutes until the vegetables are cooked and the lentils are soft.

Blend the soup using a hand blender.

To serve

• Serve hot.
• Serve with fresh crusty bread, homemade croutons or rosemary focaccia or mini focaccia rolls.

To store

• Sweet potato and ginger soup can be stored in the fridge for up to a week.

Other vegetarian soup recipes