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Spicy Sweet Potato Ginger Soup

January 19, 2019 by Chris Leave a Comment

In the past I’ve been mostly a soup purchaser. I love soup but I had zero interested in learning how to make my own. I thought it was hard. Turns out I was wrong.

As long as you have butter you can be pretty sure it’ll taste like soup. Making it good that’s a different story.

I made a Cheddar ale soup a week ago. Turned out better than I expected. It was 50% recipe and 50% my own. Today I present a recipe I made up because I couldn’t find the one I was looking for. I couldn’t remember if I bookmarked it, saved it to a collection on Instagram, read it in a magazine. No, bother. I used what I had around and made really tasty soup.

First thing. prep your food.

Ingredients

1 Tbsp Red Chile Paste
2 tsp Ginger
1/2 Scallion minced
2-3 Cups of Chicken or Vegtable Stock
1 Cup Unsweetened Coconut Flavored Almond Milk
2 Large Sweet Potatoes Cubed
1 tsp salt
1 tsp pepper

  1. Drop in the Red Chile Paste in a dry pan on medium heat. After a minute or two it’ll bubble and become very fragrant. This is the spicy part.
  2. Once the chile Paste gets nice and hot. Drop in the butter and scallions. Bring up to medium high. Stir a bit to keep the scallions from burning and to mix in that paste with the butter. It’ll be a nice dark color.
  3. Now add the cubed sweet potatoes and ginger. I used purple sweet potatoes. I thought they were ube’s but inside they were bright white so definitely not the variety common to the Philippines. Give it a quick stir so it mingles with the paste and butter for half a minute or so.
  4. Add in the stock. I used chicken stock but vegetable would be perfect too. Pour in enough to cover the potatoes. Add salt and pepper
  5. Bring to a boil and cook until the potatoes are tender. This will vary based on the volume and size of cubes but somewhere around 15 minutes
  6. Once the potatoes are tender add in the milk. This will give it a bit of sweetness to balance the spice. Bring back to a boil then reduce to a simmer.
  7. Use an immersion blender and combine ingredients. Simmer to get the desired thickness. Season to taste

    Top with cream and croutons


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Filed Under: Recipe Tagged With: Soup, Sweet Potato

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About Us

All our Boys

Karen Rodgers is a mother of twin boys, wife, and speech language pathologist for the Champlain Valley School District in Vermont and New England Speech & Feeding. She knows her way around a weight room and here on the GoodFitFam blog Karen and her husband Chris will share their wisdom, experience and contagious passion for kids, fun and fitness.

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