Sweet potato, honey, lime and ginger soup
4
Points®
Total time: 50 min • Prep: 35 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
This recipe for sweet potato, honey, lime and ginger soup comes courtesy of Chef Donna Patterson from Singita Sweni Lodge in South Africa, and it's smooth, creamy, and mildly sweet with just a hint a spice. Unlike many soup recipes, this one takes just 50 minutes to make enough for six servings, so it's great for either meal-prepping or making a batch to freeze and have later. It'd be an amazing reheatable dinner on a fall day! And here's a tip: You can add more or less lime juice to taste, which will add some acidity and balance out the rich flavors.
Ingredients
Uncooked sweet potato
3 large, peeled, and diced
Salted butter
1 Tbsp, melted
Honey
1 Tbsp
Corn oil
1 Tbsp
Onion
1 large, sliced
Fresh ginger
⅛ piece(s), (1-inch) peeled and finely chopped
Garlic
2 clove(s)
Fat free skim milk
4 cup(s)
Fresh lime juice
2 Tbsp, or to taste
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste
Instructions
1
Preheat oven to 400°F.
2
In a roasting pan, toss potatoes with butter and honey; roast until soft and golden in color, about 15 minutes.
3
In a large pot, heat oil over medium heat. Add onions, ginger and garlic; sauté until soft and translucent, about 8 to 10 minutes.
4
Add potatoes and milk to pot; bring to a boil over medium-high heat. Reduce heat to low and simmer, about 8 minutes.
5
Remove soup from heat, blend thoroughly in an electric blender and pass through a sieve (or blend in pot using an immersion blender).
6
Before serving, season to taste with lime juice, salt and pepper. Yields about 1 cup per serving.
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