Sweet Potato Soup with Fried Onions
A Middle Eastern-inspired sweet potato soup featuring ginger, spices, and apricot jam, garnished with crispy fried red onions and sage.
45
Cook (min)
45
Total (min)
Servings
Assumed a standard serving of 60g baguette and 30g herb cream cheese per person as quantities were not specified.
Nutritional values for vegetable broth are based on standard bouillon tablet estimates.
Fresh sage garnish and ground spices were excluded from detailed macro calculation due to negligible calorie contribution.
Assumed 1 ginger root (3 cm) weighs approximately 15g.
Ingredients
- 4 tbsp sunflower oil
- 1 ginger root, 3 cm, peeled and finely grated
- 2 tsp ground spices (e.g., curry, cinnamon, and/or cumin)
- 4 clove garlic cloves, finely chopped
- 3 tbsp apricot jam
- 1⅓ lb (600 g) sweet potatoes, cubed
- 0.6 lb (250 g) winter carrot, sliced
- 4.2 cup (1.5 l) vegetable broth (made from tablets)
- 2 red onions, sliced into rings
- 3 sage leaves, cut into strips
- additional sage leaves for garnish
- baguette, for serving
- fresh cream cheese with herbs such as parsley, chives, and/or thyme, for serving
Instructions
- 1
Heat 2 tablespoons of oil in a soup pot. Gently fry the ginger, spices, and half of the garlic for 2 minutes. Add the jam and fry for another 1-2 minutes.
- 2
Stir in the sweet potato cubes and the carrot. Pour the broth into the pan and bring to a boil. Cook the soup for 15 minutes until tender.
- 3
Meanwhile, heat the remaining oil in a frying pan. Fry the onion rings for 8-10 minutes until golden brown and crispy. Add the remaining garlic and the sage and fry for another 1-2 minutes so the garlic and sage provide flavor to the onion rings.
- 4
Puree the soup with an immersion blender. Add salt and pepper to taste. Ladle the soup into 4 bowls and finish with some onion rings. Garnish with extra sage. Serve with baguette spread with cream cheese mixed with finely chopped red onion and fresh herbs.
Recipe by Jille van der Togt