Sweet Potato, Carrot and Ginger Soup | Ep. 24 | Cooking in the Community Kitchen

A soup that is so easy and delicious - and one packed with hidden veggies to sneak in the nutrition you and your family need! Option to make it on the spicier side too - "a little heat and some sweet". Watch as Judy makes Sweet Potato, Carrot and Ginger soup, one perfect for all seasons!

Community Kitchen is a non-profit organization that focuses on education and nutrition. Cooking in the Community Kitchen showcases simple recipes with a featured ingredient from the Good Food Box.

Ingredients

Sweet Potato, Carrot and Ginger Soup

  • 2 lbs. sweet potatoes or yams, peeled and chopped

  • 2 lbs. carrots, peeled and chopped

  • 1 onion, chiopped

  • 2-3 cloves of garlic, minced

  • 1 tbsp. ginger or 1 thumb sized piece of ginger root, peeled and grated

  • 1 tbsp. olive oil or coconut oil

  • 4 cups of chicken or vegetable stock

  • Zest and juice of 1 lemon

  • 2-3 red tai chilies* see notes below

  • 1 can of coconut milk

Preparation

Sweet Potato, Carrot & Ginger Soup

sweet potato, carrot and ginger soup

Prepare the vegetables. Finely chop red tai chilies, removing membranes and seeds. Wash hands!

To a large soup pot, add olive or coconut oil. Add chopped onions and sauté until translucent. Add ginger and garlic, stir until well mixed. *Add half of red tai chilies, sweet potatoes and carrots. Top with broth.

Bring to a boil, then simmer until vegetables are tender.

Add lemon juice and coconut milk. Taste, if wanting more spice, add the rest of red tai chilies.

Using an immersion blender, puree until soup is desired thickness/creaminess. add lemon zest and cook for five more minutes. Serve and ENJOY!

SoupBrittney Nordin