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Sweet Potato, Ginger And Orange Soup

by . Featured in SIMPLY NIGELLA
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Introduction

I have this regularly for supper, and I tend to make life easier for myself by always having a stash of baked sweet potatoes in the fridge. If you don't, I advise baking the potatoes the night before, so that when you come to make this soup the next or another night, you are about 3 minutes away from a soothing, comforting, gutsily-flavoured big bowlful. But even if you do roast the sweet potatoes to order, as it were, you need do nothing while they're in the oven, and not much after.

For US cup measures, use the toggle at the top of the ingredients list.

I have this regularly for supper, and I tend to make life easier for myself by always having a stash of baked sweet potatoes in the fridge. If you don't, I advise baking the potatoes the night before, so that when you come to make this soup the next or another night, you are about 3 minutes away from a soothing, comforting, gutsily-flavoured big bowlful. But even if you do roast the sweet potatoes to order, as it were, you need do nothing while they're in the oven, and not much after.

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's Sweet Potato Soup
Photo by Keiko Oikawa

Ingredients

Serves: 2-4

Metric Cups
  • 2 medium-sized (approx. 500g total) sweet potatoes
  • 750 millilitres vegetable stock
  • 2 teaspoons finely grated fresh ginger
  • zest of ½ orange - preferably unwaxed - and 2 teaspoons juice
  • 1 teaspoon lime juice
  • ¼ teaspoon cayenne pepper
  • salt (to taste)
  • 2 medium-sized (approx. 1lb 2oz total) sweet potatoes
  • ¾ cup vegetable broth
  • 2 teaspoons finely grated fresh gingerroot
  • zest of ½ orange - preferably unwaxed - and 2 teaspoons juice
  • 1 teaspoon lime juice
  • ¼ teaspoon cayenne pepper
  • salt (to taste)

Method

  1. Preheat the oven to 220ºC/200ºC Fan/gas mark 7/425ºF. Put the sweet potatoes in a small oven tray, lined with kitchen foil, or a throwaway foil one (the scorched syrup that oozes out of the sweet potatoes as they cook is hell to wash up), and prick them a few times with the tip of a sharp knife or the tines of a fork. Then bake for 1 hour, or until the potatoes are soft within their skins. Remove from the oven and leave to cool. I like to do this the day before, or any time I've got the oven on, and space to spare in it.
  2. Get out a saucepan (one with a lid) and, holding one of the sweet potatoes over it, rip open the skin and let the cooked sweet orange flesh drop into the pan. Repeat with the second potato. Pour in the stock, add the grated ginger, the zest of ½ an orange and 2 tablespoons of orange juice, along with the lime juice and the cayenne pepper. Then stir to mix, before clamping on the lid, turning on the heat, and bringing the soup to a boil.
  3. Taste for seasoning, leave to cool slightly and then use a stick blender to whizz it smooth, although you could just beat it with a fork if you want a rougher-textured soup.
  1. Preheat the oven to 220ºC/200ºC Fan/gas mark 7/425ºF. Put the sweet potatoes in a small oven tray, lined with kitchen foil, or a throwaway foil one (the scorched syrup that oozes out of the sweet potatoes as they cook is hell to wash up), and prick them a few times with the tip of a sharp knife or the tines of a fork. Then bake for 1 hour, or until the potatoes are soft within their skins. Remove from the oven and leave to cool. I like to do this the day before, or any time I've got the oven on, and space to spare in it.
  2. Get out a saucepan (one with a lid) and, holding one of the sweet potatoes over it, rip open the skin and let the cooked sweet orange flesh drop into the pan. Repeat with the second potato. Pour in the stock, add the grated ginger, the zest of ½ an orange and 2 tablespoons of orange juice, along with the lime juice and the cayenne pepper. Then stir to mix, before clamping on the lid, turning on the heat, and bringing the soup to a boil.
  3. Taste for seasoning, leave to cool slightly and then use a stick blender to whizz it smooth, although you could just beat it with a fork if you want a rougher-textured soup.

Additional Information

MAKE AHEAD NOTE:
The potatoes can be baked up to 2 days ahead. Transfer to a suitable container, leave to cool, then cover and refrigerate until needed.

STORE NOTE:
Cool leftovers, then cover and refrigerate within 2 hours of making. Will keep in the fridge for up to 3 days. Reheat gently in a saucepan, stirring occasionally and adding extra water if needed, until piping hot.

FREEZE NOTE:
Cooled soup can be frozen, in an airtight container, for up to 3 months. Defrost overnight in the fridge and reheat as Store Note.

MAKE AHEAD NOTE:
The potatoes can be baked up to 2 days ahead. Transfer to a suitable container, leave to cool, then cover and refrigerate until needed.

STORE NOTE:
Cool leftovers, then cover and refrigerate within 2 hours of making. Will keep in the fridge for up to 3 days. Reheat gently in a saucepan, stirring occasionally and adding extra water if needed, until piping hot.

FREEZE NOTE:
Cooled soup can be frozen, in an airtight container, for up to 3 months. Defrost overnight in the fridge and reheat as Store Note.

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