Despite its simple list of ingredients—or maybe because of it—this soup is sweet, rich, and flavorful. And the fresh ginger will perfume your whole kitchen while you're cooking.
Servings 4
Author Robin Donovan
Ingredients
2tablespoonsolive oil
2medium onionsroughly chopped
1poundcarrotsroughly chopped
1large sweet potatoabout ¾ pound, roughly chopped
2rounded teaspoons fresh minced ginger
½kosher salt
4cupswater or broth
2tablespoonsbutter or olive oil
heavy creamfor garnish
green onionschopped, for garnish
Instructions
In a stockpot, heat oil over medium-high heat. When oil is hot but not smoking, add onions.
Cook, stirring frequently, until onions are soft and translucent (5 to 7 minutes).
Add carrots, sweet potato, ginger, and salt, and stir for an additional 2 to 3 minutes.
Add water or broth and bring to a boil.
Reduce heat to low, cover, and simmer until vegetables are very soft (about 15 minutes).
Using an immersion blender (or in batches in a countertop blender or food processor), purée the soup until smooth.
Stir in butter or olive oil. Taste, and add additional salt if needed.
Ladle soup into serving bowls and garnish with a swirl of heavy cream and a sprinkle of green onions.