Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Sweet Potato-Vanilla-Ginger Soup with Potato Croutons

kept byHeather
recipe byHeather Pierce
Notes: 

This recipe includes instructions for both the soup and the croutons. Serves 6-8.

print
Ingredients: 

Soup:
2 tbsp olive oil or butter
1 large onion
1 inch fresh ginger
sea salt
freshly ground black pepper
5 cups diced sweet potato (about 2-3)
1 tsp vanilla extract
4 cups chicken broth (or veggie broth)

Croutons:
1 cup of colorful potatoes (I love picking up a few purple potatoes along with the dark orange yams or sweet potatoes)
2 tbsp olive oil
sprinkle of sea salt


Soup:

  1. Dice onions and potatoes.
  2. Put the olive oil or butter in large pot over medium heat. Let butter melt.
  3. Add onions and cook, stirring occasionally, until they soften. About 5 minutes.
  4. Add a sprinkle of salt and pepper, vanilla, and sweet potatoes and stir.
  5. Add the stock to cover sweet potatoes and bring to a boil.
  6. Stir, lower the heat to a simmer, and cover until vegetables are tender, 15-25 minutes.
  7. Take soup off heat, puree with an immersion blender or take out veggies with a slotted spoon and puree in a blender.
  8. Return to pot (if you used the blender), taste and adjust the salt and add any other spices that tickle your fancy. If it’s too thick, you may want to add a bit more broth here too.

Croutons:

 

  1. Cut the potatoes into 1/4-inch cubes. (Slice potato lengthwise into 1/4-inch slices. Stack a few slices on top of each other and cut lengthwise again into 1/4-inch strips. Arrange 4-5 strips side-to-side in one layer and cut into 1/4-inch cubes. Repeat with remaining potato.)
  2. Place potatoes in a medium sized bowl and toss with olive oil and sea salt until well coated.
  3. Lay on a single layer on a parchment-lined baking sheet and bake for about 20 minutes until crisp and slightly browned.
  4. Let cool and serve on top of soup (be careful, these tend to disappear before you even have time to put them over your soup!)

 

 

 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 

Next Recipe

Kept by

1st Keep
Heather's picture
Heather
Also Kept By
Jacqueline_Darden's picture
Jacqueline_Darden
Jacqueline_Darden's picture
Jacqueline_Darden
Pebbles's picture
Pebbles
arazais's picture
arazais
susie.deluna.7na's picture
susie.deluna.7na
courtneylevin's picture
courtneylevin
ashok_sharma's picture
ashok_sharma
buckley's picture
buckley
jlkinleesburg's picture
jlkinleesburg

Top Recipe Keepers





Share with Facebook