Spicy Ginger Sweet Potato Soup
Spicy Ginger
Sweet Potato Soup
This fall & holiday season anything spicy with a hint of ginger has been on my radar. I made this soup by accident one time because of a few things in my fridge and after about 6 batches have started to perfect it, which means it’s certainly time to share. Plus, Trevor told me yesterday this was one of his favourite foods. I think he’s just in a spicy ginger phase 😂 but I’ll take it.
It’s super easy to make so I keep doing big batches and saving it for lunches throughout the week.
Can’t wait to hear what you think of this recipe and don’t forget to share yours with the hashtag #TFFYOURHOLIDAY
Spicy Ginger Sweet Potato Soup
Makes 4
Type Vegan, Gluten Free
Time 30 mins
Ingredients
2 sweet potatoes (chopped)
3 cloves of garlic
2 white onion (diced)
1 tbsp fresh ginger
1 butternut squash (diced
Sprinkle of thyme
Red pepper flakes
3 cups broth- chicken or veggie
Olive oil
Instructions
In a large pot heat 1 tbsp of olive oil on medium-high and then add in chopped garlic and onions. Cook until fragrant.
While they cook chop up the sweet potato and butternut squash into small 1/2 inch slices and small rounds of the fresh ginger.
Add squash, potato & sliced fresh ginger (I used about 1 stem but depends how gingery your want it) to pot to begin cooking. Season with salt and pepper.
Slowly add broth over time, stirring and warming as you add.
Sprinkle thyme, red pepper flakes and dash more salt and pepper.
Let everything cook for around 10-15 minutes until softened.
Use hand hand blender to mix all ingredients together until the soup is smooth.
Cool & serve. I like to add fresh pepper and a garnish of parsley on top!
