Roasted Sweet Potato and Ginger Soup
Roasted Sweet Potato and Ginger Soup is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat the oven to 450°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat the oven to 450°F.
Poke the sweet potatoes with a fork, wrap in aluminum foil, and bake in the oven for 1 hour.
Remove from the oven and let cool to room temperature.
Cut the sweet potatoes in half and scrape out the flesh.
Heat the oil over medium heat in a large Dutch oven or heavy soup pot.
Add the onions and ginger, and cook over medium heat, stirring occasionally, for 5 minutes or until the onions are translucent.
Add the jalapeño, coriander, and nutmeg and cook for 3 minutes or until fragrant.
Add the roasted sweet potato flesh and stock to the pot.
Simmer for 10 minutes.
Remove from the heat and purée with a handheld immersion blender or food processor until smooth.
Season with salt.
Divide the soup among 6 serving bowls and sprinkle with the green onions.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.