Sweet Potato Ginger Soup
This is my favourite soup that I’ve made so far! It’s so colourfully orange and tasty. It also freezes really well so you can make a lot and then take it out for a last minute meal.
1 big onion, chopped
At least 2 large sweet potatoes (you know, those crazy large genetically modified ones, or at least 6 small ones), in large chunks. You can leave the peel on or off, depending on your taste (both turn out awesome!)
2 large carrots, peeled, in large chunks
Oil for frying
1 cup veggie stock (optional… this soup is so flavourful that you don’t need it!)
1 large chunk of ginger, about half the size of your fist (you can add more if you really like ginger… some people find it too strong, but I add 2 large chunks)
2 tablespoons sesame oil
1/2 cup peanuts
3 cloves garlic
2 tablespoons soy sauce
Ground nutmeg for garnish (optional)
In a large pot, fry the onion until it’s clear and yellowing. Add sweet potatoes and carrots and fry for about 5 minutes. Add water (and stock if you’re using it) until everything is covered. Add ginger, sesame oil, peanuts, garlic and soy sauce. Let it simmer for an hour until everything is very soft. Blend with a hand blender… it’s should be smelling REALLY incredible! Serve warm with a bit of nutmeg sprinkled on top!
CAUTION! Hand blenders are very dangerous! Make sure that it is ALWAYS unplugged before you remove it from what you’re blending. Unplug it before tasting. I love my handblender (so good for dips, dressings and soups) but I have heard many horror stories about people being careless and injuring themselves. Better to be overly careful than lose a finger!