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Zingy Sweet Potato Soup

A community recipe by Twinks

Not tested or verified by Nigella.com

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Introduction

This is lovely served with a spoonful of creme fraiche and a grating of nutmeg. Add salt and pepper to your taste.

Ingredients

Serves: serves 4-6

Metric Cups

2 onions (chopped)
12⅔ centimetres fresh ginger (peeled and finely chopped)
2 cloves garlic (finely chopped)
4 medium sweet potatoes (peeled and chopped)
¾ litre chicken stock (or vegetable stock)
2 limes (juiced and zested)

2 onions (chopped)
5 inches fresh gingerroot (peeled and finely chopped)
2 cloves garlic (finely chopped)
4 medium sweet potatoes (peeled and chopped)
1⅕ pints chicken broth (or vegetable stock)
2 limes (juiced and zested)

Method

Zingy Sweet Potato Soup is a community recipe submitted by Twinks and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat a couple of teaspoons of oil in a pan and cook the onions until they are soft and translucent.

Add the ginger, garlic and continue to cook, stirring so it doesn't catch on the pan, for a few minutes.

Add the sweet potato and cook for about 10 minutes approximately, stirring occasionally to prevent it sticking.

When the potatoes are evenly cooked, and fairly tender(ish) add the stock and the lime zest.

Put a lid loosely on the pan and cook until the potato is tender. They should break up easily when pushed against the side of the pan.

Allow to cool slightly and liquidise. Add the lime juice and gently reheat (you can add the creme fraiche at this stage for a creamy soup, or just add a spoonful to the served soup).