Sweet Potato and Ginger Soup
By: Bull City Food
Published: Tuesday, October 12, 2010 - 10:56am

Ingredients




1 tablespoon olive oil
1 medium onion, chopped (about 1 ½ cup chopped)
2 tablespoons ginger, peeled and chopped (from a 2 inch piece)
3 carrots, peeled and chopped
1 teaspoon cumin
1/4 teaspoon nutmeg
Pinch cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
3 medium sweet potatoes, peeled and chopped (4- 5 cups chopped
4 cups vegetable stock
1/4 cup dry roasted peanuts, roughly chopped

Preparation

1 Heat oil in a large soup pot over medium heat. 2 Saute onion and ginger for 5-8 minutes, until onion is soft and translucent. 3 Add carrots and season with cumin, nutmeg, cayenne, salt and pepper; saute for another 3-4 minutes until spices are fragrant. 4 Add sweet potatoes, stirring to combine. 5 Pour in enough stock to just cover the vegetables. 6 Bring the soup to a simmer and cover, cooking until the vegetables are very tender, about 15 minutes. 7 Remove the soup from the heat and allow to cool slightly. Puree the entire pot either with an immersion blender or, in batches, in a food processor. 8 If the pureed soup is too thick, add a bit more stock. 9 Adjust the seasoning if necessary and reheat slightly if soup cooled significantly. 10 Serve garnished with 1 tbsp of peanuts.

About


The ginger contrasts the natural sweetness of the sweet potatoes and the peanuts add a great salty crunch.