This sweet potato, orange, and ginger soup is just what you need on a chilly Autumn day. The sweet potatoes are coming into season and the orange and ginger give you a boost of Vitamin C, helping your immune system as the weather starts to change. This cosy, delicious, vegan soup will be ready in 30 minutes. Just roast, blend, and serve!
Dairy-Free • Gluten-Free • Vegan • Vegetarian
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Nutrition Highlights
- Balanced – contains protein (beans), fat (olive oil, seeds), and carbohydrates (sweet potato).
- Antioxidants – cinnamon, fresh garlic, fresh ginger, orange, and mixed seeds are all full of antioxidants, which help fight off infection and keep our immune system strong.
- Vegan & gluten-free – this plant-based sweet potato soup is perfect for anyone who has dietary restrictions. It’s also a great side dish or starter to have with any meal!
What you’ll need and/or substitutions
Ingredients:
- olive oil, substitute any other cooking oil.
- sweet potato
- cinnamon & allspice, substitute a mix of any of the following: nutmeg, ground ginger, pumpkin spice, apple pie spice, or ground cloves.
- onion & garlic, substitute red onion and/or shallots.
- oranges, substitute clementines or tangerines.
- cannellini beans, substitute butter beans.
- stock, any kind— vegetable or meat.
- mixed seeds, substitute chopped nuts of any kind for some crunch.
Kitchen Gadgets:
- blender or food processor is recommended. A hand blender will also work, but the soup isn’t cooked in a pan, so the ingredients would need to be transferred to a large pot.
- baking tray lined in parchment paper. I love using this reusable baking paper. It’s dishwasher friendly!
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Detailed instructions
Step 1. Before we begin, preheat the oven to 200°C/400°F. Begin by chopping up the sweet potato. There’s no need to peel off the skin— it’s personal preference! Just be sure to scrub it clean under running water. Aim to cut the cubes about 1-inch thick, so they evenly cook in the oven. Next, peel the onion and thinly slice off the ends so the layers stay intact, then quarter it. Place the sweet potato and onion onto a lined baking tray along with the garlic cloves (skin-on).
Step 2. Drizzle everything in the olive oil and sprinkle on the cinnamon and allspice. The olive oil is what helps caramelise and brown the sweet potato! Then, toss everything with your hands and distribute across the baking tray. Pop it into the oven and cook for 15 minutes.
Tip: I like to keep roasted garlic in a jar in the fridge for recipes like this! Here’s my simple step-by-step recipe— Roasted Rosemary Garlic.
The small 1-inch cubed sweet potatoes should be cooked within 15 minutes, however, if they need a bit more time depending on the thickness, be sure to take the garlic out, as these tend to burn if they are in longer than 15 minutes. To determine if the sweet potato cubes are ready, just poke one with a knife— they are done when they are soft!
The easiest way to peel ginger
Step 3. Now, it’s time to peel the ginger and oranges. The easiest way to peel ginger is with a spoon, scraping it off. Discard the skin and place the fresh ginger and orange into the blender.
Tip: The fresh ginger and oranges are best kept at room temperature, so they don’t affect the temperature of the soup.
Step 4. Next, measure out the cooked beans or if you’re using canned beans, drain and rinse them under running water. Double-check the brand you’re using to make sure they are fully cooked and ready-to-use. Then, prepare the stock, making sure it’s hot by the time you have to blend everything together.
Step 5. When the oven timer goes off, peel or squeeze out the garlic and discard the skin. Place everything into the blender or food processor. Blend until smooth! Note: do not use an airtight or sealed blender, such as a Nutribullet. The heat causes pressure to build up and it can explode.
This smooth sweet potato soup is meant to be on the thicker side, but if you’d like a thinner consistency, just add more stock to the blender. Lastly, do a taste test and see if it needs salt and pepper. Different stocks have different salt measurements, so adjust it to your liking. Top it with seeds for some crunch and enjoy!
Other Similar Meals
More Autumn recipes:
More soup recipes:
Sweet Potato, Orange, and Ginger Soup
Ingredients
- 4 tbsp olive oil
- 600 g cubed sweet potato (~1 inch thick) or 4 cups
- 1 tsp cinnamon
- ¼ tsp all spice
- 1 white onion
- 4 garlic cloves (with skin on for roasting)
- 1 inch cube of ginger
- 1 ½ oranges, peeled
- 170 g cooked (canned) cannellini beans or 1 cup
- 300 ml vegetable stock or 1 ⅓ cup
- salt and pepper, to taste Taste test first, add if needed. Depends on the stock you used, as they all have different salt measurements.
- 1 tbsp mixed seeds e.g. sunflower, sesame, pumpkin, flax
Instructions
- Preheat the oven to 200°C/400°F.
- Cube the sweet potato ~1 inch thick and place them onto a lined baking tray. Peel the onion, thinly slice off the end, quarter it, and place onto the baking try. Place the garlic cloves (skin on) onto the baking tray.
- Drizzle the olive oil and sprinkle the spices directly onto the sweet potato, onion, and garlic. Toss with your hands and distribute evenly across the baking tray. Cook for 15 minutes, or until the sweet potato is browning and fork tender. If you need to cook a bit longer, be sure to take the garlic cloves out, as they will burn if they are in longer than 15 minutes.
- Peel and slice the ginger and orange. Measure out the beans making sure they are cooked, or if using canned beans give them a good rinse under running water. Double-check the brand you're using to make sure they are fully cooked and ready-to-use. Then, prepare the stock, making sure it's hot by the time the food in the oven is ready. Place everything into the blender or food processor as you go.
- When the food in the oven is ready, peel or squeeze the garlic out of its skin (get rid of the skin) and place everything into the blender or food processor. Blend well until it's completely smooth. This recipe makes a nice thick soup, but you may add more stock until it's to your liking. NOTE: do not blend in an airtight blender, such as a nutribullet. The heat will cause pressure to build up and it can explode.
- Lastly, add salt and pepper if needed. All stock brands have different salt measurements, so taste test first and add salt if needed. Top with mixed seeds for some crunch!
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