Sweet Potato and Ginger Soup
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 8hrs 0mins
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- Serves
- 6
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- Calories
- 228
This silky smooth slow-cooked soup combines sweet potatoes and lentils with the warmth of ginger and fennel. Topped with fragrant onions, this is a comforting winter treat.
recipe updated Feb 21, 2022
Ingredients
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- Onion
- 1
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- Garlic clove
- 2
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- Fennel seeds
- 2 teaspoons
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- Ginger
- 1 ½ tablespoons
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- Sweet potato
- 455 g
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- Onion
- 1
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- Pita bread
- as needed
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- Olive oil
- 3 tablespoons
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- Vegetable stock
- 900 ml
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- Salt & pepper
- as needed
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- Red lentils
- 150 g
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- Whole milk
- 300 ml
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- Ground cumin
- ½ teaspoon
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- Ground turmeric
- ¼ teaspoon
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- Superfine sugar
- 1 teaspoon
Tools
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Stove
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Stick blender
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Slow cooker
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Large cast iron skillet
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Slow cooker bowl
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Medium cast iron skillet
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Medium bowl
Step preview
- Heat olive oil in a clean large cast iron skillet
- Add onion and fry until lightly browned - 5 min
- Add garlic clove, fennel seeds and ginger; fry for about 2 min
- Add vegetable stock and salt & pepper and bring to boil
- Transfer stock mixture to slow cooker bowl and cover
- Add sweet potato and red lentils to the slow cooker bowl
- Cook in slow cooker until tender - 7 hr, low heat
- Purée with stick blender
- Stir in whole milk to the slow cooker bowl
- Heat olive oil in a clean medium cast iron skillet
- Add onion and fry until softened while stirring occasionally - 10 min, low heat
- Stir in ground cumin, ground turmeric, fennel seeds and superfine sugar
- Reduce to medium-low heat and fry until golden brown - 5 min
- Pour soup to 6 medium bowls and add onion mixture on top
- Arrange onion mixture in 6 medium bowls
- Serve with pita bread