Sweet Potato Soup with Ginger and Cinnamon
6
- Makes8 servings
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.)