This tasty golden sweet potato and ginger soup couldn't be any easier to make. This golden vegetarian soup is full of flavour and is perfect for chilly winter days. Similar to carrot and cardamon soup and winter vegetable soup it can be made in bulk and stored in the fridge for up to a week. And as it is made with plant based ingredients it is suitable for vegans too! The quantities in this sweet potato soup recipe are sufficient for around 4 servings.
- 1 large red or brown onion
- 60g root ginger
- 4 sweet potatoes (around the size of a fist)
- 4 medium sized carrots
- 5 slices (250g approx) butternut squash
- 100g dried red lentils
- Vegetable stock
- Dash of olive oil
Equipment needed to make sweet potato and ginger soup
- Chopping board
- Sharp knife
- Grater for the ginger (optional)
- Jug to make the vegetable stock
- Large saucepan with lid
- Long handled spoon
How to make sweet potato and ginger soup
Peel and dice the sweet potatoes, finely chop the onion, peel and finely chop or grate the ginger, dice the carrots and peel and dice the butternut squash.
Heat the olive oil in a saucepan, add the onion and ginger and cook until soft. Add the sweet potatoes, carrots, butternut squash, lentils and stock. Cover with sufficient stock to cover the other ingredients and to also allow for the lentil to bulk out while they are cooking. Add further vegetable stock whilst the soup is cooking if needed (or if you would like a thinner soup).
Bring to the boil, then simmer gently until cooked (40 minutes approx). Partially blend to thicken the soup, leaving a few solid pieces of vegetable for texture. If using an Aga, the soup can be cooked in the simmering oven of the Aga for around 1.5 to 2 hours before blending.
- The balance of vegetables can be varied depending on availability and what you have in your vegetable rack or fridge.
- The ginger can either be grated or very finely chopped.
- The thickness of the soup can be adjusted by varying the amount of vegetable stock or by adding water towards the end of the cooking time to make a thinner soup.
- It is a good idea to make more soup than needed as it will keep well in the fridge for up to a week and can be reheated in no time at all.
You may also like to try homemade minestrone soup, a delicious tomato based soup which is packed full of tasty vegetables. It takes only minutes to prepare and once tried I'm sure you won't be happy with any shop bought version.
Or why not try winter vegetable soup with lentils and pearl barley, a filling and hearty soup which is also perfect for the the winter months. Winter vegetable soup can also be made in bulk and stored in the fridge for up to a week.
Sweet potato and ginger soup
- Large saucepan with lid
- Hand blender
- 4 sweet potatoes (about the size of a fist)
- 1 onion
- 60 g root ginger
- 4 carrots
- 250 g butternut squash
- 100 g red lentils
- 1 litre vegetable stock (approx)
- 1 tablespoon olive oil
- 1 pinch salt
- 1 pinch black pepper
- Peel and dice the sweet potatoes, finely chop the onion, peel and finely chop or grate the ginger, dice the carrots and peel and dice the butternut squash.
- Heat the olive oil in a large saucepan and lightly cook the onion and ginger for a few minutes.
- Add the sweet potato, carrots, butternut squash, lentils, seasoning and sufficient stock to cover the other ingredients plus a little extra stock to allow for the lentils to expand.
- Bring to the boil and simmer gently for around 40 minutes, adding extra vegetable stock if needed.
- Remove from the heat and partially blend to thicken the soup but leaving some solids to add texture.
- Check for taste and add further seasoning if needed.
- Your soup is now ready to serve.