Sweet Potato Soup with Orange and Ginger

Sorry I’ve been off the grid for the last 2 weeks. Ryan and I have been eating enough take out, pub food, and frozen dinners to bring on type 2 diabetes. My body hates me.

To get a fresh start, we stocked up at the grocery store ($298.17 later!) and I decided to create a few make-ahead meals to keep us on track. This tasty recipe has been on my “list” all winter long, so considering we switch our clocks ahead tonight (yea… signs of SPRING!) I figured this was my last chance to make a “wintery” root vegetable soup. Not only was this ridiculosuly easy, but it also makes enough to last you until next winter!

P.S. I listened (and repeated several times) to this stellar song from Goyte while making this lovely creation.

Adapted from Looneyspoons

Ingredients

• 3 large sweet potatoes
• 1-1/2 chopped onions
• 1 Tbsp olive oil
• 1 tsp minced garlic
• 5 cups reduced sodium chicken broth
• 1 tbsp each grated orange zest and gingerroot
• 1 whole clove
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 2 tbsp maple syrup
• 1 teaspoon cinnamon
• sour cream to garnish

Directions

-Heat oven to 425F.

1. Cube and peel sweet potatoes

2. Spray a 13×9 roasting pan with coking spray. Add sweet potatoes, onions, oil and garlic and tosscoat evenly.

3. Roast uncovered in the oven for 25 minutes – stir once halfway through.

4. Meanwhile, zest the orange, chop ginger root.

5. Using a large pot, add broth, orange zest, ginger root, clove, cumin salt and pepper. Add sweet potato mixture, cinnamon and maple syrup to the pot. Bring to boil and heat medium-low -covered- for 10 minutes.

6. Remove pot from stove once done and using a hand blender, puree mixture until smooth.

7. Serve hot and garnish with sour cream.

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Tagged as: easy soup recipes, Ginger, Sweet potato, sweet potato soup