The earthiness of sweet potatoes is balanced with apple, spicy ginger and a touch of lime in this flavourful soup. Garnish each serving with a dollop of soured cream, some freshly chopped coriander and some chopped spicy nuts.
1 person made this
3 tablespoons olive oil
4 shallots, sliced
450g Granny Smith apples, cored and cut into 1cm pieces
2 tablespoons grated fresh ginger
1 lime, zested and juiced
1/4 teaspoon crushed chilli flakes, or more to taste
1/4 teaspoon ground cayenne pepper, or more to taste
2L chicken stock
800g cooked sweet potatoes
1/2 teaspoon salt, or to taste
1 lime, cut into wedges
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Method Prep:20min › Cook:30min › Ready in:50min
Heat olive oil in a large soup pot over medium heat; cook and stir shallots in the hot oil until soft, about 3 minutes. Stir apples, ginger, zest from 1 lime, chilli flakes and cayenne pepper into the pot. Reserve lime juice. Cook and stir mixture until apples are very soft, about 15 minutes.
Pour chicken stock into pot; add sweet potatoes and salt. Cover and bring to the boil. Reduce heat to low and simmer for 10 minutes. Puree soup with an immersion blender until smooth. Stir reserved lime juice into soup. Garnish with lime wedges to serve.