Sweet Potato & Ginger Soup

This is what was for dinner last night. And for lunch today. And as the recipe makes 6 portions, there was even enough for the freezer to reheat on a lazy day.

This soup was one of my favourites during last winter, but I kinda forgot about it this year, until this week. The recipe is by Australian Skye Gyngell, from her book A Year in My Kitchen. I only adapted it slightly and am using olive oil instead of her butter and single cream instead of her double cream. But you should feel free to go all out! I love the way this chef cooks, she is all about intensive flavours and combinations. Like this soup, which is a perfect blend of soft and silky, sweet and salty, sour and sharp.

I actually lost the photo I took of this soup, so here's an attractive picture of a ginger plant courtesy of Wikipedia instead...

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Sweet Potato & Ginger Soup

Serves 6

Must Have:

2 large sweet potatoes (the kind with the orange flesh), roughly chopped

2 red onions, cubed

1 tbsp olive oil

salt

white pepper

1 tbsp fresh ginger, grated

1.5 l chicken (or vegetable) stock

150 ml single cream

1 1/2 tbsp soy sauce

1 tbsp maple syrup

juice of 1 lime

Must Do:

Heat olive oil over low heat, add onions and a pinch o salt and sweat gently for about 5 minutes, or until the onions are soft.

Add ginger and sweet potatoes, pour in the stock and stir. Then bring to the boil and let simmer for 25 minutes or until the sweet potato pieces fall apart when tested with a fork.

Remove from heat, puree and strain the soup to get rid of any rough bits. Reheat gently after this.

Stir in the sour cream, soy sauce and maple syrup, then squeeze in the lime juice. Season to taste with salt and pepper.