Originally posted January 24, 2012

Ginger Sweet Potato Velvet Soup

Ginger Sweet Potato Velvet Soup by alchemisty

Super hearty and tasty. I am not sure whether I made this with yams or sweet potatoes... because I got one of those local/organic baskets delivered and it didn't have a list of what was included. Anyway, I think this soup would work well with most root vegetables and winter squashes. It really lets the flavor of the vegetable come out, and the ginger is a subtle addition. (Update: just made this again for the first time in a year or so. It's still excellent--amazing how much flavor comes from a few simple ingredients.)


  • 3 T olive oil
  • 1 lb yellow onion, cut into chunks
  • 2 lbs sweet potatoes, peeled and sliced thinly in a food processor (or by hand)
  • 1 oz fresh ginger root, grated or minced
  • 3 C vegetable stock
  • 1 C water
  • salt and pepper to taste
2 quarts


Saute the onion in the olive oil for 5 minutes or so, then add the ginger and continue cooking for 10 to 20 minutes more. Add the sweet potatoes, the water, and the broth. Bring to a boil, then cover and simmer until the sweet potatoes are tender--about 20 minutes. But you can make it ahead of time, too, as the flavor develops with time.

Puree the mixture in a blender. You may have to do it in more than one batch. Also, remember to take the glass or plastic center out of the lid of the blender and cover it with a kitchen towel instead. Otherwise you could end up with an exploding/steam situation because of the soup temperature. (Or just use an immersion blender directly in the pot--even better.)

1 hour



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Adapted from

Flavor Magazine


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