Sweet potato, orange and ginger soup
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Toby Scott
Sweet potato, orange and ginger soup
A crème fraîche spider web adds a striking yet easy-to-achieve effect to this autumnal soup. Serve to your guests to warm them up on a cold and frosty evening
Serves: 4
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
296Kcal
Fat
12gr
Saturates
2gr
Carbs
41gr
Sugars
14gr
Fibre
7gr
Protein
4gr
Salt
2.3gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 800g sweet potatoes, peeled and cut into 3-4cm chunks
- 3 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 25g root ginger, finely chopped
- 2 tsp ground turmeric
- 1.2ltr vegetable stock* (made using 2 stock cubes or pots)
- 4 tbsp freshly squeezed orange juice (about 1 orange)
- about 50g lighter crème fraîche, to decorate
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Toss the sweet potato chunks with 2 tablespoons of oil and seasoning then spread out on a shallow oven tray and roast for 25-30 minutes until tender and slightly caramelised.
- Heat 1 tablespoon of oil in a large saucepan and gently fry the onion, with a pinch of salt, for 10 minutes or until softened. Add the garlic, ginger and ground turmeric and cook for a further 2 minutes, stirring. Pour in the vegetable stock and bring up to a simmer.
- Add the roasted sweet potatoes to the pan and simmer for 5 minutes.
- Add the orange juice then blitz with a stick blender or in a liquidiser until smooth. Season to taste and reheat until hot.
-
Meanwhile, spoon the crème fraîche into a piping bag fitted with a fine nozzle, or use a disposable piping bag and snip a little off the end. Ladle the soup into bowls, pipe concentric circles with the crème fraîche. Use a cocktail stick to drag lines out from the centre to the edge to create a spider web effect.
*Use gluten-free stock, if required.To storeThe soup can be kept in the fridge for 3-4 days, or it can be frozen. Reheat until piping hot and decorate with the crème fraîche to serve.
