Sweet Potato and Ginger Soup


by: Dina

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.


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serves: 8

2 pounds sweet potatoes, peeled and cut crosswise into 1/2-inch slices

1 medium red onion, cut crosswise into 1/2-inch slices

1 section fresh ginger (about 1 1/2 inches by 1 1/2 inches, peeled)

Vegetable oil

Kosher Salt

Freshly ground black pepper

6 cups low-sodium chicken or vegetable stock

1/4 teaspoon ground allspice

1/8 teaspoon ground cayenne pepper

1/4 cup half-and-half

2 tablespoons finely chopped fresh Italian parsley

1 tablespoon fresh lime juice

Nutrition Facts
Sweet Potato and Ginger Soup

Servings Per Recipe: 8

Amount per Serving

Calories: 188

  • Total Fat: 3.2 g
  •     Saturated Fat: 1.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 8.2 mg
  • Sodium: 325.7 mg
  • Total Carbs: 33.2 g
  •     Dietary Fiber: 3.9 g
  •     Sugars: 8.4 g
  • Protein: 7 g

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1.  Lightly brush or spray the sweet potatoes, onion slices, and ginger on all sides with oil. Season with salt and pepper to taste. Grill over Direct Medium heat until the sweet potatoes, onions, and ginger are well marked, about 10 minutes, turning once. Finely chop the ginger. In a large saucepan, combine the sweet potatoes, onion, ginger, chicken stock, allspice, and cayenne. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.

2.  Allow the soup to cool for 10 to 15 minutes. In a blender or food processor and in at least two batches, carefully puree the soup. Return the soup to the pan. Add the half-and-half, parsley, lime juice, and heat to serving temperature. Taste and season with salt and pepper, if necessary. Serve hot.

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Angelo K


Looks great