Sweet potato, ginger and spring onion soup
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Our delicious sweet potato soup recipe is cooked with creamy coconut milk for a rich, silky texture and topped with a zingy ginger and spring onion dressing. The soup is completely vegan (and gluten-free) and can be whipped up in under an hour, making it perfect for a quick dinner.
First published in 2020
Ingredients
Metric
Imperial
Soup
- vegetable oil, for frying
- 4 spring onions, roughly chopped
- 3 garlic cloves, sliced
- 30g of ginger, finely chopped
- 3 sweet potatoes, weighing around 750g in total, sliced
- 400ml of coconut milk
- 400ml of water
- salt
- pepper
Garnish
- 2 spring onions, finely chopped
- 1 knob of ginger, finely chopped
- 50g of vegetable oil
- salt
SAVE RECIPE
Equipment
- Blender
Method
1
Heat a splash of olive oil in a large pan and gently sweat the spring onions, garlic and ginger with a pinch of salt until soft without colour (about 3 minutes)
2
Add the sliced sweet potato to the pan and cook for a few minutes, then add the coconut milk and water. Simmer for 30 minutes
3
Prepare the garnish as the soup cooks. Place the ginger and spring onion in a small pan with the vegetable oil and heat over a very low heat for a few minutes. You want the ginger and spring onion to be just soft and flavouring the oil, rather than sizzling
4
After 30 minutes, check if the sweet potato is soft. If so, transfer the contents of the pan into a blender and blitz into a smooth soup. Taste and season with salt and pepper
5
Serve hot with a drizzle of the ginger and spring onion dressing and a crack of black pepper
First published in 2020
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