Sunday, March 30, 2008

Sweet Potato Ginger Soup

This one turned out to be a church-dinner favorite. I borrowed the original recipe from The Gilded Fork, which is a great website to get really classy, show-stopping recipes, but I wanted something a little thicker, more sweet-potatoey, and more flavorful. I upped the vegetables and herbs, and I was really happy with the result. Upping the ginger gives it a little zing which I really like.

Warning. I got carried away one time making it, and zested a whole orange into it, and that was WAY too much.

Sweet Potato Ginger Soup

  • 1 large yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • Extra-virgin olive oil for sauteing
  • 1 tablespoon maple syrup
  • 1 tablespoon honey
  • 3 to 4 tablespoons grated ginger
  • 4 or 5 carrots, peeled and cut up
  • 2 medium to large sweet potatoes, peeled and cut up
  • 3 cups vegetable or chicken broth (you may want to have some more on hand, just in case it's too thick)
  • salt and pepper, to taste
  • 1/2 teaspoon thyme
  • 1 teaspoon crushed rosemary
  • 1 tablespoon orange zest
  • Fresh parley and croûtons for garnish
Out of the ordinary equipement
  • Blender or food-processor
  • Zester
Heat the oil in a large saucepan. Add the garlic and onions, and cook over medium heat until slightly translucent. Add the maple syrup, honey, and ginger. You can play around with the amounts honey and syrup to make it sweeter if you want. Cook until golden brown.

Add everything else (except the garnish), and raise the temperature until the broth starts boiling. Reduce the heat, and simmer until the vegetables are soft. Blend until very smooth (it's kinda' gross if it's still chunky). Garnish with croûtons and parsley.

No comments: