Sweet Potato Soup with Ginger
This soup is hearty enough to serve as a meal, or serve it alongside a ham or turkey sandwich for a soup and sandwich lunch.
INGREDIENTS | SERVES 6–8
- 2 tablespoons extra-virgin olive oil
- 2 stalks celery, finely diced
- 1 large carrot, peeled and finely diced
- 1 large yellow onion, minced
- 1 clove garlic, minced
- 2 teaspoons fresh ginger, grated
- 5 cups chicken broth
- 4 medium sweet potatoes, peeled and diced
- 1 cup heavy cream
- Salt and freshly ground pepper to taste
- Optional: ¼ cup dry sherry
- Optional: fresh chives, chopped, to taste
Melt the butter or oil in a deep 3 ½-quart nonstick skillet or large saucepan over medium heat. Add the celery and carrot; sauté for 3 to 5 minutes, or until soft.
Add the onion and sauté until transparent. Add the garlic and ginger, and sauté for an additional 30 seconds.
Pour 3 cups of the chicken broth into the pan along with the diced sweet potatoes. Bring to a boil; reduce heat, cover, and simmer for 10 minutes, or until the sweet potatoes are cooked through. Periodically check the simmering pot to make sure it doesn't boil dry. Mash the sweet potatoes with a fork or blend them with a stick blender.
Stir the remaining broth and cream into the soup. Bring to temperature. Taste for seasoning and add salt and pepper if needed.
Stir in the sherry and garnish with chopped chives, if desired.
Taking the Blender to the Pot
A stick blender is also sometimes referred to as an immersion blender or a hand blender. They're available in electric and cordless rechargeable-battery models. You can purée soups with ease, and they're also excellent for making sauces. To clean, simply put the blades into some soapy water and run the appliance, then run in clear water.
