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Sweet Potato & Ginger Soup

Snuggle up this winter with this creamy vegetarian soup.  A great starter for a dinner party or everyday lunch, served with salad and garlic bread.  Packed full of fiber, vitamin C, and vitamin A, you can store this soup in the fridge for 3-5 days.


  • 2 medium sweet potatoes, peeled and cubed
  • 500g butternut squash, peeled and cubed
  • 2 tsp grated ginger
  • 2 shallots, chopped
  • 2 garlic cloves, grated
  • 1 tablespoon extra virgin olive oil
  • A few sprigs of fresh herbs, such as chives, oregano & coriander
  • 1 liter organic vegetable stock or broth
  • 125 ml coconut milk, plus extra to serve
  • 1 tsp apple cider vinegar
  • 1 lime
  • 1 tsp salt 
  • Pepper to taste

Serving Suggestions

  • Fresh garlic bread or dinner rolls


  1. In a large pot, heat the oil and add the onion and garlic. Saute until brown.
  2. Add in the sweet potatoes, butternut squash, and grated ginger. Stir occasionally for 8-10 minutes until soft.
  3. Add the stock, coconut milk, and apple cider vinegar.
  4. Season with salt and pepper, bring to a boil and then simmer for 40 minutes.
  5. Allow the soup to cool slightly.  Pour into a blender or food processor and blend until smooth.
  6. Serve with fresh herbs, lime juice & a splash of coconut milk.
  7. Serve with garlic bread or dinner rolls.


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