Sweet Potato and Ginger Soup

 

I decided to try a new way to serve sweet potatoes this year. I made a sweet potato and ginger soup.

The soup was thick because I reduced the liquid a little, but you can make it more liquid by adding the 2 cups of chicken stock. 

The soup was really filling and delicious with a touch of honey added.

Sweet Potato and Ginger Soup (Instant Pot-Easy)

Yields: 4 servings

Ingredients:

1 1b. sweet potatoes, peeled and cubed

2 teaspoons extra virgin olive oil

1/4 teaspoon ground ginger

1/4 teaspoon powdered garlic

1 3/4 cup of chicken stock (recipe called for 2 cups)

1 tablespoon honey

1 cup of heavy cream

salt and pepper to taste

2 tablespoons fresh chopped parsley

I added sweet potatoes, chicken stock, olive oil, honey, garlic, ginger, salt, and pepper to the Instant Pot and cooked 20-25 minutes on manual. Take a immersion blender and puree soup adding the heavy cream and mix to get the consistency you want. Garnish with parsley.

Serve hot.

Recipe adapted from: The Fix It and Forget It Mediterranean Diet Cookbook 

Enjoy! 

In Victory,

Sherry