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Sweet Potato-Ginger Soup with Garlic Croutons

January 31, 2011

There’s something about orange foods and ginger that just go together so well — and that is definitely true with this soup. The richness of the sweet potatoes combined with the ginger flavor creates a comforting soup, perfect for the “freezing rain” that is about to hit DC.

Sweet Potato-Ginger Soup with Garlic-y Croutons

For the soup:

2 tbs olive oil
3 medium onions, diced
3 stalks of celery, chopped
2 inch piece ginger, peeled and sliced
4 medium sweet potatoes, peeled and diced
3-4 cups water
3 medium carrots, chopped
1 can of coconut milk
1/4 cup maple syrup
salt to taste


2 slices of bread
2 tbs olive il
Garlic powder
Sesame seeds

Sauté the onions over medium heat until it caramelized (about 10 minutes). Add celery and ginger and sauté for one minute. Add the carrots and cook for another 10 minutes.

Add sweet potatoes and cover with the water. (If you want the soup to be thicker, add less water.) Simmer for at least 15 minutes or until potatoes are soft.

Add the coconut milk, maple syrup, and salt and bring to a boil.

Let cool for a few minutes and then blend using an immersion blender.

For the croutons, preheat the oven to 400. Dice the bread into crouton size pieces (however large you’d like) and sprinkle the olive oil and garlic powder over the pieces. Bake for 25 minutes or until crunchy.

Sprinkle the soup with croutons and sesame seeds and enjoy!

2 Comments leave one →
  1. February 1, 2011 12:32 am

    Such a fancy garnisher!

  2. February 2, 2011 9:31 am

    looks wonderful, i love the photo of the liquid pouring into the pot, or is that the immersion blender?

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