Sweet Potato Ginger Soup Recipe | Yummly

Sweet Potato Ginger Soup

KITCHENAID
23Ingredients
50Minutes
340Calories
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Ingredients

US|METRIC
  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion (medium sweet, peeled and roughly chopped)
  • 2 stalks celery (roughly chopped)
  • 1 jalapeno pepper (medium, roughly chopped)
  • 3 cloves garlic (smashed and peeled*)
  • 2 tablespoons fresh ginger (finely grated, use a fine zester to grate)
  • 1 1/2 teaspoons ground coriander
  • 1/2 teaspoon ground cumin
  • 2 tablespoons brown sugar
  • 6 cups low sodium chicken broth (or vegetable broth)
  • 3 russet potatoes (medium, about 12 ounces, peeled and cut into 2-inch pieces)
  • 3 sweet potatoes (medium, about 1 1/4 pounds peeled and cut into 2-inch pieces)
  • 1 1/2 teaspoons kosher salt (more as needed)
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons greek yogurt
  • 1 tablespoon milk
  • 1 teaspoon fresh ginger (finely grated)
  • 1 pound carrots (peeled and roughly chopped)
  • 1 head cauliflower (cored and coarsely broken)
  • 10 ounces frozen peas (bag tiny, add at the end when blending)
  • 16 ounces butternut squash (peeled and roughly chopped)
  • 16 ounces frozen edamame (add at the end when blending)
  • 16 ounces frozen corn (bag super sweet, add at the end when blending)
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    Directions

    1. For the soup, heat olive oil in a large pot oven over medium heat. Add onions, celery and garlic. Reduce heat to medium low and sauté onion mixture until softened, about 4-5 minutes. Add ginger, ground coriander and brown sugar. Sauté for another minute until fragrant.
    2. Add broth, potatoes, sweet potatoes, salt and pepper. Bring mixture to a boil, then reduce to a constant simmer and cover with lid slightly ajar. Cook until all veggies are very tender, about 20-25 minutes.
    3. Transfer soup to KitchenAid® Torrent™ Magnetic Drive Blender. Process on the “Soup” setting. If soup is too thick add a bit more chicken broth to thin. Taste and add more salt and pepper, if needed.
    4. For the topping, combine Greek yogurt, milk and grated ginger in a small bowl. Stir to combine.
    5. Ladle soup into bowls. For garnish, spoon drops of yogurt mixture (Greek yogurt thinned out with a little milk) over the surface of the soup. Swirl with a toothpick. Add a sprinkle of poppy seeds, if desired. If you want to keep the soup totally dairy-free, omit the topping and just garnish with poppy seeds or finely chopped cilantro.
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    NutritionView More

    340Calories
    Sodium24% DV580mg
    Fat9% DV6g
    Protein31% DV16g
    Carbs21% DV63g
    Fiber48% DV12g
    Calories340Calories from Fat50
    % DAILY VALUE
    Total Fat6g9%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol0mg0%
    Sodium580mg24%
    Potassium1610mg46%
    Protein16g31%
    Calories from Fat50
    % DAILY VALUE
    Total Carbohydrate63g21%
    Dietary Fiber12g48%
    Sugars15g30%
    Vitamin A420%
    Vitamin C110%
    Calcium15%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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