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Sweet Potato, Orange, and Ginger Soup

Sweet Potato, Orange, and Ginger Soup

Molly Eardley
This sweet potato, orange, and ginger soup is plant-based and packed with antioxidants— it's ready in under an hour. Just roast, blend, and serve!
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Appetizer, Main Course, Side Dish, Soup
Cuisine American
Servings 4

Ingredients
  

  • 4 tbsp olive oil
  • 600 g sweet potato
  • 1 tsp cinnamon
  • ¼ tsp all spice
  • 1 tsp cumin
  • 1 white onion
  • 1 head of garlic
  • 1 inch cube of ginger, peeled
  • ½ orange, peeled and seeds removed
  • 170 g cooked (canned) cannellini beans
  • 1 L vegetable stock
  • 1 tbsp mixed seeds e.g. sunflower, sesame, pumpkin, flax
  • 1 tbsp harissa paste optional
  • 1 tbsp coriander, chopped optional
  • salt and pepper, to taste

Instructions
 

  • Preheat the oven to 200°C/400°F.
  • Chop the sweet potato into 1-inch thick cubes. Peel and quarter the onion and place everything onto a lined baking tray drizzled with olive oil and sprinkled with cinnamon, allspice, and cumin. Add the head of garlic to the baking tray drizzled with olive oil and wrapped tight in foil. Cook for 30-40 minutes or until tender.
  • When the sweet potato, onion, and garlic are done cooking, add to a blender (squeeze the garlic out of its skin), along with the peeled ginger, peeled orange, beans, and hot vegetable stock. Blend until smooth!
  • Serve with harissa paste swirled into the soup, topped with mixed seeds and chopped coriander. Add salt and pepper if needed.
Keywords homemade soup, orange and ginger, sweet potato and orange soup, sweet potato soup