Moroccan · Soups
Sweet Potato & Ginger Soup
A warming winter soup from the cool highlands around Ifrane, sweet potatoes simmered soft with fresh ginger and a touch of cinnamon, blended smooth into a naturally sweet, gently spiced bowlful.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Level
- Easy
Ingredients
- 700 g sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 tsp grated fresh ginger
- 1/2 tsp ground cinnamon
- 700 ml vegetable or chicken stock
- 2 tbsp olive oil, salt and pepper
- A little cream or yoghurt, to serve
Method
- 1
Soften the aromatics
Warm the oil in a pot and soften the onion with the ginger and cinnamon for a few minutes.
- 2
Add the sweet potato
Stir in the cubed sweet potato and stock, bring to a simmer, and cook 20–25 minutes until completely soft.
- 3
Blend
Blend the soup smooth, adding a little more stock or water if too thick.
- 4
Season
Season to taste with salt and pepper.
- 5
Serve
Ladle into bowls with a swirl of cream or yoghurt on top.
Chef's tips
- Cube the sweet potato evenly so it cooks through at the same rate.
- Fresh ginger gives a brighter, more warming kick than ground ginger — grate it finely so it blends in smoothly.
- This soup freezes well; portion and freeze before adding the cream or yoghurt garnish.
Frequently asked questions
Can this soup be made vegan?
Yes, use vegetable stock and finish with a plant-based yoghurt or a drizzle of olive oil instead of cream.
What can be added for texture?
A scattering of toasted pumpkin seeds or croutons adds a pleasant crunch against the smooth soup.