This recipe is so easy and definitely a fall favourite of mine. My mom came up with this recipe many years ago and usually makes it for lunch on gloomy fall days. Sometimes when we’re on Galiano Island and spending the day outside in the cold, she’ll carry this out in mugs for everyone and it hits the spot every time. This sweet potato soup is definitely a fall favourite and reminds me of me being cozy and warm while its cold and gross outside. It’s literal comfort in a bowl.
Even though this recipe is so simple, it’s packed with a ton of flavour. The curry powder and cayenne pepper give the soup just a little bit of a kick, and the sweet potatoes and carrots make it a filling meal.
Camping tip: if you’re a fall camper and looking for some comfort in the cold, this sweet potato soup is great to make ahead of time and take in your cooler. I like to store it in leak proof containers and heat it up over the fire or camp stove when I’m ready to eat it. This soup also freezes well and can be frozen and used as an extra block of ice in your cooler if it needs to stay cold longer.
If you’re looking to meal prep, this soup keeps up to 3 months in the freezer. Just make sure you bring it to room temp before freezing.
Sweet Potato and Ginger Soup
Ingredients
- 4 garlic cloves minced
- 2 inches fresh ginger peeled and minced
- 1 medium yellow onion diced
- 2 medium sweet potatoes cut into 1 inch cubes
- 2 cups carrots chopped
- 1 tsp curry powder or to taste
- 1/8 tsp cayenne pepper or to taste
- 8 cups chicken broth or enough to cover
- 1 400 ml can of coconut milk
Instructions
- Heat up a big pot with some olive oil. Sauté the onions and ginger until the onions are transparent, then add in the garlic and continue to sauté for about a minute. Add in the curry powder, cayenne pepper, sweet potato and carrots. Pour in enough chicken broth to just slightly cover the vegetables.
- Add salt and pepper to taste and bring the pot to a simmer. Here you can add more spices to taste if you wish to add more. Simmer for 30 minutes. Remove from heat after 30 minutes, making sure the vegetables are soft and can be easily poked through by a fork.
- Let the soup cool down a little bit then place the soup in a blender (may have to do in batches) and purée. Transfer back to the large pot and stir in the coconut milk. Bring back to a simmer and season more to taste.
- Serve warm with a slice of baguette (optional but yummy!). I like to make a big pot of this and store it in mason jars for quick meal prep during the week. Also keeps great in the freezer for several months.