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