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Sweet Potato Soup
Serves approx. 8 people
2 lb. diced sweet potato
1/2 lb diced carrots
1/2 cup diced onion
3 T. grape seed oil + butter (1/4 to 1/2 stick)
1.5 T. salt
1/2 T. pepper
1/2 t. ground nutmeg
1/2 t. ground cinnamon
1/2 t. ground ginger
1 L homogenized milk (or cream)
1.5 L vegetable or chicken stock
250 ml whipping cream
30g fresh ginger (sliced with mandolin and then sliced thinly)
1/2 bunch green onion (sliced thinly)
1/2 a lemon
In a large pot, sweat the onion and carrots in the grape seed oil until the onions start turning transluscent. Add
the sweet potatoes, seasoning, and spices. Stir and cook for approx. five minutes.
Add the vegetable stock and milk. Bring to a boil and turn the heat down to medium. Cook for approx. half an hour, until
the potatoes are soft. Meanwhile, peel the ginger. Slice very thinly then cut each slice into small strings. Slice
the green onion very thinly. Mix with the ginger and keep in the fridge until the soup is ready.
Puree the soup in a blender and put back into the pot. Bring back to boil and add the cream (or milk). Chceck the seasoning
and pour into bowls. Season the ginger and green onion salad with a little bit of olive oil and salt, and lemon juice. Split it between
each bowl and serve. Enjoy!!
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