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Zingy Sweet Potato Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is lovely served with a spoonful of creme fraiche and a grating of nutmeg. Add salt and pepper to your taste.

This is lovely served with a spoonful of creme fraiche and a grating of nutmeg. Add salt and pepper to your taste.

Ingredients

Serves: serves 4-6

Metric Cups
  • 2 onions (chopped)
  • 12⅔ centimetres fresh root ginger (peeled and finely chopped)
  • 2 cloves garlic (finely chopped)
  • 4 medium sweet potatoes (peeled and chopped)
  • ¾ litre chicken stock (or vegetable stock)
  • 2 limes (juiced and zested)
  • 2 onions (chopped)
  • 5 inches fresh gingerroot (peeled and finely chopped)
  • 2 cloves garlic (finely chopped)
  • 4 medium sweet potatoes (peeled and chopped)
  • 1⅕ pints chicken broth (or vegetable stock)
  • 2 limes (juiced and zested)

Method

Zingy Sweet Potato Soup is a community recipe submitted by Twinks and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat a couple of teaspoons of oil in a pan and cook the onions until they are soft and translucent.
  • Add the ginger, garlic and continue to cook, stirring so it doesn't catch on the pan, for a few minutes.
  • Add the sweet potato and cook for about 10 minutes approximately, stirring occasionally to prevent it sticking.
  • When the potatoes are evenly cooked, and fairly tender(ish) add the stock and the lime zest.
  • Put a lid loosely on the pan and cook until the potato is tender. They should break up easily when pushed against the side of the pan.
  • Allow to cool slightly and liquidise. Add the lime juice and gently reheat (you can add the creme fraiche at this stage for a creamy soup, or just add a spoonful to the served soup).
  • Season and add nutmeg.
  • Heat a couple of teaspoons of oil in a pan and cook the onions until they are soft and translucent.
  • Add the ginger, garlic and continue to cook, stirring so it doesn't catch on the pan, for a few minutes.
  • Add the sweet potato and cook for about 10 minutes approximately, stirring occasionally to prevent it sticking.
  • When the potatoes are evenly cooked, and fairly tender(ish) add the stock and the lime zest.
  • Put a lid loosely on the pan and cook until the potato is tender. They should break up easily when pushed against the side of the pan.
  • Allow to cool slightly and liquidise. Add the lime juice and gently reheat (you can add the creme fraiche at this stage for a creamy soup, or just add a spoonful to the served soup).
  • Season and add nutmeg.
  • Tell us what you think