Photography · Soup

Sweet potato soup with ginger

sweet potato soup

After January with raw recipes I will start this month with something light and so good for a February afternoon. A cream soup for all the vegans, vegetarians or the meat lovers. I grew up with bors/ciorba which are traditional sour soups.

Borș is a liquid ingredient used in my country (Romania) to make traditional sour soup called also borș or ciorba.

This ingredient consists of wheat or barley bran, sometimes sugar beet, fermented in water – a slightly yellowish, sour liquid, which can also be drunk as such. The word has thus two different, if related meanings.

Romanian “borș” soup recipes can include various kinds of vegetables and any kind of meat, including fish.  One ingredient required in all recipes by Romanian tradition is lovage leaves, which has a characteristic flavor and improves significantly the soup’s aroma.

So starting from a bors recipe, I made a cream soup and used ginger to improve the aroma.


  • 1 sweet potato chopped
  • 3 stems celery chopped
  • 1 carrot chopped
  • 1/4 cup minced peeled fresh ginger
  • 1 red onion chopped
  • 1 leek chopped
  • salt and pepper
  • 2 cups vegetables stock
  • 3 garlic gloves crushed
  • 1 teaspoon nutmeg
  • 1 tablespoon coconut oil


Sauté the onions with the cooking fat in a large sauce pan over a medium heat for few minutes. Stir frequently to prevent the onions from burning. Add the garlic, celery, carrot and leek to the pan and cook for approximately 3-4 minutes to allow everything to soften.

Add the stock, the nutmeg,ginger and the sweet potatoes. Bring to a boil and than allow to simmer for approximately 10-15 minutes, or until the sweet potatoes are soft.

Remove the soup from the heat and season with salt and pepper to taste. Puree the soup in a blender. Serve it with cheese or bread. Enjoy!

Sweet potato soup

85 thoughts on “Sweet potato soup with ginger

  1. This sounds so good to me, especially since I feel a head cold coming on … and I think I have all the ingredients at home already!

  2. Looks delicious! Just posted a cream soup earlier today too and just saw this one, looks like winter is the time to be having lots of cream soups and soups! thanks for sharing!

  3. I am intrigued. Usually, when I read a recipe, I can imagine how the flavours will mix and can almost taste it. You introduce new flavours I don’t know, so I am quite curious.

    Fermented food is something we (Canadians) don’t include in our diets enough. Thanks for this. I will need to try it, sometime.

  4. I’ll have to try this one! I do have a question for your followers, however: What is the basis for the current obsession with coconut oil? I generally substitute extra virgin olive oil, whenever I see coconut oil called for. Am I making a mistake?
    Great recipe! (How bad could it be if it contains sweet potatoes, right?)

  5. This looks a wonderful warm hearty soup. It’s hammering it down in Scotland currently and with a bag if sweet potatoes in the fridge it’s extremely tempting to go and make it right now!!
    I will be trying some of your recipes and would like to say how brilliant your photos are, I have never been very successful at product or food photography and these are stunning And inspiring 🙂

      1. I finally got around to making this last night and it was delicious, perfect for the sudden drop in temperature we had yesterday. I have made extra and frozen for when the winter hits!

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