Sweet potato and ginger soup (with a kick) Recipe

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11 votes | 17774 views

This soup is delicious and very easy to make.

Prep time:
Cook time:
Servings: 8


Cost per serving $0.74 view details
  • 2 tbsp olive oil
  • 1.5 pounds peeled sweet potatoes cut into 1-inch chunks
  • 1 large onion, diced
  • 1 tbsp butter
  • 1 pinch brown sugar
  • 3 large garlic cloves, sliced
  • 1.5 tsp fresh chopped (finely diced) ginger
  • 0.5 tsp ground nutmeg
  • 0.25 tsp cayenne pepper (more or less depending on how spicy you like it)
  • 3 to 6 cups of chicken broth (depending on how thick you want the soup)
  • salt and pepper to taste


  1. 1. Heat oil over medium-high heat in a large, deep pan.
  2. 2. Add sweet potato chunks, then onion, stirring very little at first then more frequently until veggies start to turn golden brown. (approx. 10 mins)
  3. 3. Reduce heat to low and add butter, sugar and garlic. Continue cooking until veggies are rich spotty caramel colour. (another 10 mins)
  4. 4. Add ginger, nutmeg and cayenne pepper, continue to saute for 1 more min.
  5. 5. Add broth (you decide how much or little depending on how thick you like your soup). Simmer, partially covered, until sweet potatoes are tender (approx. 10 mins).
  6. 6. Using a blender, puree until very smooth - 30 secs to 1 min.
  7. 7. Return to pan. If you wish you can add some milk or half and half (I tried that the first time I made this and it was a little rich for me). Add salt and pepper to taste. Heat through and ladle into bowls.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 217g
Recipe makes 8 servings
Calories 114  
Calories from Fat 45 39%
Total Fat 5.06g 6%
Saturated Fat 1.48g 6%
Trans Fat 0.0g  
Cholesterol 4mg 1%
Sodium 255mg 11%
Potassium 344mg 10%
Total Carbs 14.99g 4%
Dietary Fiber 2.7g 9%
Sugars 3.47g 2%
Protein 2.57g 4%
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  • Caroline Thompson
    I have added fresh lemon juice, sour cream and a little milk.
    I've cooked/tasted this recipe!
    This is a variation
    • Sandra Christensen
      Wow, the cayenne does add a spicy kick and the nutmeg a sweetness. This would be a recipe great for GERD sufferers as cayenne and ginger have healing qualities without sacrificing taste! I would not use any milk, but maybe a dab of cultured sour cream would be a nice accent.

      love, love,
      I've cooked/tasted this recipe!
      • Jeani Coleman
        This is absolutely the BEST bisque I have ever made or eaten. The combination of fresh ginger, nutmeg and cayenne give it a slight bite, but not overpowering, and combined with the creamy texture is just superb. I used a little sweet-n-low instead of sugar (we don't do sugar) and used 5 cups of broth. I cooked the sweet potatoes and onions till they were more than brown (the bottom of the pan had already started to blacken - this added flavor) I added no salt or extra pepper. I pureed the soup in my Blentec high speed blender. This is so simple yet so delicious. Thank you Gail for providing this recipe.
        I've cooked/tasted this recipe!
        This is a variation
        • Signe Johansen
          Love sweet potato, love ginger - this is a brilliant recipe!
          I've cooked/tasted this recipe!
          • A.L. Wiebe
            Gail, this looks delicious and I will be trying it soon. Thanks for posting!
            I've cooked/tasted this recipe!
            • kelly
              Loved it. Delicious. It's thick and creamy without using cream.
              I've cooked/tasted this recipe!


              • ShaleeDP
                February 28, 2013
                Looks like a good soup to try. Thanks for sharing!
                • Caroline Thompson
                  January 29, 2009
                  Hi, I have just cooked this recipe for my family and we loved it ! My 6 year old described the taste as sweet and spicy and he is right. We will definatley make it again.

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