Sweet Potato Soup with Ginger
By sunitagt
Calories: 194
Carbohydrates: 44.2g
Cholesterol: 0mg
Fat: 1.1g
Saturated Fat: 0g
Fiber: 6.6g
Sodium: 14mg
Protein: 2.5g
- 4
Ingredients
- 1 drizzle of fruity extra virgin olive oil
- 1 small sweet onion, diced fine
- Fresh grated ginger root, to taste
- 2 lbs. sweet potatoes (I use a mix of small ruby yams and medium orange sweet potatoes), peeled and diced
- Fresh water, enough to cover the potatoes (some folks prefer broth, but I like to keep the taste of the sweet potato clean and simple)
- Sea salt, to taste
- A pinch of cinnamon or nutmeg or cardamom, to taste
Preparation
Step 1
1. Ready your slow cooker and turn it on high. Drizzle a touch of olive oil in the bottom of the crock. When the oil is warm stir in the onion and ginger, cover and heat till fragrant (you can skip this small step if you like, it's just something I like to do to infuse the oil and jump-start the flavors). Add the diced sweet potatoes. Cover with fresh water. Add a little salt, to taste. Sprinkle in a small amount of cinnamon and warm spices, too. Cover.
2. Slow cook on high or low, according to your manufacturer's instructions for potato soup.
3. When the potatoes are very tender, use an immersion blender to puree the soup.
4. If the soup is too thick, add more liquid to thin.
5. Taste test and add more sea salt and pepper, to taste.
6. If you would prefer to make it a cream-style soup stir in a cup or so of coconut milk (or non-dairy milk) and taste test. Cover and gently heat through.