Sweet potato, ginger and spring onion soup

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
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Ingredients

Metric

Imperial

Soup

Garnish

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

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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