Sweet Potato Ginger Soup
After the first round of holidays, I'm not really in the mood for anything that requires a trip to the grocery store or long prep time. I try to use up food I already have in my kitchen because the rest of my money will probably be going to Christmas gifts anyways.
I've got plenty of "empty your fridge meals" on i am rorie. My personal favorite is the Sesame Peanut Noodles for the comforting feeling but also because everything I use I already have - no trip to the grocery store! My other favorite is my Lazy Night Stir Fry which is exactly what it sounds like: a lazy night meal perfect for using up food in the fridge in limited time.
There are only five ingredients in this recipe, which is part of why I love it so much! Even better, these ingredients are all normal items to have in your kitchen already, so you really don't need to hit up a grocery store.
This soup would be perfect for when you have an upset stomach or need something light but warming and filling, too. The ginger in this recipe is great for combatting bloat and is also good for the sinuses when congested. Ginger is one of my favorite spices to add to the sweeter vegetables (such as sweet potatoes and carrots) because they give them an extra kick!
Makes 4 cups 3-4 servings. One serving is 1 - 1 1/2 cups.
- 4 medium sweet potatoes
- 1/2 cup vegetable broth
- 1/2 tbsp ground ginger
- 3/4 cup non-dairy milk
- 1 tsp salt
- Optional: vegan mozzarella cheese
- Heat your oven to 425 degrees Fahrenheit.
- Peel your potatoes, chop off the ends, and roughly cube. Toss in the ginger and 2 tbsp of the vegetable broth to help add moisture when baking. Place the potatoes onto a parchment lined baking sheet and place in the oven for 30 minutes.
- Remove sweet potatoes after 30 minutes and add to a blender or food processor (8 cups minimum size only if using food processor). Add the salt and the remaining vegetable oil, and blend.
- While the sweet potatoes are blending, slowly pour in the non-dairy milk to help thicken the soup. Once fully pureed, serve and top with vegan mozzarella cheese if you wish.
- Soup will keep for one week after making.