Sweet Potato Soup

How to make Sweet Potato Soup | Chinese Cuisine | Soup


Winter is a time when sweet potatoes come in abundance and it is such a nutritious vegetable that it will complete your daily nutrition requirement. The Chinese dessert – SWEET POTATO SOUP – is a rich blend of creamy sweet potatoes, carrots, fresh ginger, and a hint of spice i.e. big bowl of comfort. In less than an hour you can have a pot of delicious creamy soup ready for your family. Round out the meal with a loaf of warm bread and make the fall and winter evenings perfect.
This creamy soup also makes excellent leftovers, to take to work or anywhere on the go. Refrigerate a few individual servings of extra soup in microwave-safe containers, grab as you head out the door, and reheat in the microwave when ready to serve.

Prep time : 20mins
Cook time : 25 mins
Servings : 3–4


  • 1 tbsp – Olive oil
  • Onion – 1, roughly chopped
  • Carrots – 2 large, peeled and roughly chopped
  • Fresh root Ginger – 1 ½ inches, finely chopped
  • Garlic – 1 clove, crushed
  • ½ tsp – dried red chili flakes
  • Sweet potatoes – 700g, peeled and cubed
  • 1.2 litres – vegetable stock
  • Salt and freshly ground black pepper – to season


  1. Heat the oil in a large, lidded saucepan over a medium-high heat. Add the onion and carrots and cook until softened. Stir in the ginger, garlic and chilli flakes and fry for 2-3 minutes, or until fragrant
  2. Stir in the sweet potatoes and stock. Turn up the heat and bring the pan to the boil. Reduce the heat to low and simmer with the lid on for 15 minutes, or until the sweet potato is tender.
  3. Remove the pan from the heat and blend the soup, using a stick blender, until smooth. Alternatively, tip it into a food processor and blend. Season to taste and serve. For fun garnishes, drizzle a little coconut milk or cream into each bowl, or sprinkle over some freshly chopped coriander, or fry up a pinch of cumin seeds and chilli flakes in a little oil and swirl into the soup.