Sweet Potato Soup with Ginger and Cinnamon
Today's Parent
Garnish with a dollop of sour cream or yogurt, serve with whole-grain bread and a salad, and this soup makes supper simple.
Ingredients
-
2 tbsp
vegetable oil
-
1
onion
, chopped
-
2 tsp
grated fresh
ginger
-
4 cups
low-sodium
chicken broth
-
1.5 kg
sweet potatoes
, (about 5 medium), peeled and cut into 1-in. chunks
-
1 tsp
ground
cinnamon
-
1 1/2 tsp
salt
-
freshly ground
black pepper
, to taste
-
1 cup
2% milk
, (plus extra for thinning)
Instructions
- In a large pot, heat the oil and cook the chopped onion at medium low for 5 minutes or until soft and fragrant. Add the ginger and cook for 30 seconds.
- Add the stock, sweet potatoes, cinnamon, salt and pepper. Bring to a boil, then reduce to a simmer and cook, covered, for 15 minutes or until potatoes are tender.
- Remove soup from heat and allow to cook. Puree with a hand-held immersion blender or in a blender or food processor in batches.
- Gently reheat and whisk in the milk. (Add extra milk if you find the soup too thick.)
