Sweet Potato and Ginger Soup
This recipe is taken from the 2002 Milk Calendar. This is a great soup for entertaining- no one ever guesses how easy it is to make. Minced fresh ginger root adds a fresh accent to a creamy soup.
- Prep: 15 min
- Cooking: 20 min - 25 min
Ingredients
- 6 cups (1.5 L) sweet potatoes peeled and cubed (about 3 large)
- 3 1/2 cups (875 mL) chicken broth
- 1 tbsp (15 mL) fresh ginger root minced or grated
- 3/4 cup (180 mL) 35 % cream
- 1/4 cup (60 mL) lime juice
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/4 cup (60 mL) toasted sliced almonds
- 1/4 cup (60 mL) chopped fresh coriander
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Preparation
In large saucepan, bring potatoes, chicken broth and ginger to boil. Reduce heat, cover and simmer 15 to 20 min or until potatoes are tender. Transfer to food processor; purée until smooth. Return to saucepan over low heat; whisk in cream, lime juice, salt and pepper and heat through. Ladle into bowls; sprinkle with almonds and coriander.
Tips
For the Adventurous: Add a small spoonful of pre-cooked baby shrimp to each bowl of soup before serving.
Nutritional information
Per serving| Energy: | 199 Calories |
| Protein: | 4 g |
| Carbohydrate: | 26 g |
| Fat: | 10 g |
| Fibre: | 2.2 g |
| Sodium: | 579 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 4 % / 48 mg |
| Vitamin A: | 173 % |
| Vitamin C: | 32 % |
| Vitamin B6: | 14 % |
| Riboflavin: | 13 % |
