March 5, 2012

Creamy Sweet Potato Ginger Soup


The weather in Baltimore is the schizophrenic sort. Mother Nature keeps taunting us with spring-like sunny days only to pull it back the next day with brisk cold winds. Winter never really came this year which I am okay with, but the garden begs to differ. Crocuses and daffodils are flowering in the warmth then quickly shriveling in the cold, leaving very little color in a usually flamboyant garden. 

Recipes have been vibrant in my kitchen to make up for it. Creamy Sweet Potato Ginger Soup is strikingly auburn, sweet and savory with tropical undertones.  With every mouthful I am whisked away to better weather while enjoying my absolutely favorite food, sweet potato, in soup form. It doesn’t get much better than this.

This soup would be wonderful paired with your favorite grilled cheese, but certainly stands on its own for a healthy lunch or dinner.

Creamy Sweet Potato Ginger Soup
Time in Kitchen: 60 minutes
Servings: 8 (1-cup servings)
Nutrition Information Per Serving: 100 calories, 15 carbs, 3 fat, 1 protein

Ingredients: 

1 large white onion, diced
2 large sweet potatoes, peeled and diced
1 garlic clove, grated
1 inch ginger root, peeled and grated
1 teaspoon salt
Freshly ground black pepper, to taste
1 tablespoon red chili paste
½ banana, sliced
4 cups organic low sodium vegetable stock
1 (15 oz) can coconut milk
1 cup of baby spinach, cut in to long thin strands (chiffonade)

Directions:

Heat ½ cup of the vegetable stock in a large heavy pot on medium heat. Add onion and cook until translucent; about 5 minutes. Add diced sweet potatoes, garlic, ginger, salt, pepper and red chili paste; stir to combine. Cook until sweet potatoes are slightly soft and begin to brown; about 5 minutes. Add the rest of the vegetable stock; bring to a boil. Add banana, reduce heat to low, cover and simmer for 20-25 minutes. Turn off the heat.

Using an immersion blender or traditional blender, puree until the soup is smooth and silky. This takes about 1-2 minutes.

(NOTE: if you use a traditional blender be sure to vent it slightly and place a kitchen towel over the unit unless you want soup to cover your walls…it is a pretty color.)

When the soup is at desired consistency add the coconut milk and stir to combine. Serve topped with a drizzle of coconut milk and a chiffonade of fresh baby spinach.

21 comments:

  1. The winds are howling tonight... this soup looks warm and inviting!! Great add with the ginger. :) Have a great week! ~ Ramona

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  2. I'm going to make this today. I can't wait. I love anything with ginger in it and I've never met a sweet potato I couldn't make friends with. :)

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  3. Banana in it?! This is so cool! I can't wait to try this. Sweet potatoes should be their own food group. :)

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  4. Born and raised in Baltimore, I remember some odd winter, I even remember a snow storm on St Patrick's Day. I now enjoy sunny Florida!! Never would have guess a banana in the soup, can't wait to try this recipe.

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  5. I think we all have been tricked by mother nature even here in Florida. It's chilly. This soup is fabulous and a very lovel y presentation. Love the chiffonade spinach garnish. Yummy!

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  6. These sounds delicious & I love the color. I'm amazed by the great combinations of ingredients ! Awesome!

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  7. The soup looks awesome...love the photo...the weather has been the same in London...

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  8. I saw this lovely photo on Facebook and was looking forward to the post! Sounds delicious and different with the banana. I look forward to trying!

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  9. What a yummy soup...I especially love that it is made with coconut milk! And that spinach topping is beautiful~

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  10. The weather's the same here. One day we are doing barbecue, eating hot soup the next day while shivering. The daffodil buds have been wiped out. This is such a lovely soup! The coconut milk and chilli are such clever accent flavours..

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  11. I love ginger on this soup,sound yummy and warm spicy from a ginger :)
    Ridwan

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  12. That is a gorgeous melange of colors and flavors--perfect food for those brisk cold Baltimore winds. Stay warm!

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  13. Love the tropical ingredients you put in this soup, no doubt this is comforting as well as delicious. The vibrant color is so eye catching! Texas is always unpredictable when it comes to the weather, so we have much of the same as you.

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  14. This is interesting! I've never had banana in a soup before. I'm intrigued, enough to get me to try it :)
    Thanks for dropping by my blog for a visit. I love your space!

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  15. The color of your soup is riveting. If it tastes even half as good as it looks this is a real taste treat. We, too, have had strange weather. Today we began with sno that turned to sleet that turned to rain. The pavement while wet, had no trace of snow withing three hours. Then the cycle started again, assuring that there will be black ice on the highway for home bound commuters. They'll NEED your soup :-). I am longing for spring. Have a great day. Blessings...Mary

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  16. What a vibrant color - beautiful soup!

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  17. Your soup is like the weather! Got your cold weather AND hot weather components...so cool :) Looks fabulous!

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  18. I was recently given some chili paste and was about to look for something to use it in and here it is. Delish!

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  19. Ok, to put this lightly, I freakin' love sweet potatoes!! Yep, they are delicious. And your soup sounds incredible!!

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  20. This soup looks so delicious - I love the combo of ginger and potatoes :D

    Cheers
    Choc Chip Uru

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  21. This soup is my favorite flavor. I love that you combine sweet potato (my love!!!) with ginger accent. So comforting~~. Totally my kind of flavor!

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