My Recipes

I should really start taking pictures more often.

Sweet Potato with Ginger Soup

Just because it's hot out there doesn't mean you can't enjoy this lovely soup at a picnic table in the shade. However, if you are too hot to even think about a hot meal without sweating profusely, save the recipe and make it on a rainy autumn day. 

What you need:

1 onion
2 cloves garlic
2 stalks celery

2 tablespoons olive oil
2lb sweet potatoes
2-3 inches – ginger
1/2 cup orange juice
1/2 cup chicken stock
1 cup 15% cream
2 teaspoons salt + pepper

A little garnish makes the soup very pretty

Chives, chopped

4 tablespoons creme fraiche or sour cream

How to make it:

1. Wash, peel, and cube the sweet potatoes and then set aside.
2. Chop the onions, garlic, ginger and celery.
3. In a large pot, add the olive oil and fry the onions until fairly translucent and then add the ginger, garlic, and celery.
4. Add the sweet potatoes and stir fry for a short while. You can add a bit of chicken stock should the sweet potatoes start to stick to the bottom of the pan.
5. Add the chicken stock and the orange juice and cook the sweet potatoes until soft.
6. Pour the mixture in a blender and blend until smooth.
7. Add the cream and continue blending.
8. If you wish, sieve the soup for a smooth consistency. You can also reheat the soup just before serving.
9. Pour into bowls and garnish with a dollop of creme fraiche and a sprinkle of the chopped chives.
10. Take photo and serve.