Sweet potato, ginger and chilli soup

This is a recipe that I’ve adapted from THIS lovely book; it’s full of great tasting combinations.  I was going to say this was a good soup for colder weather but who am I kidding?  I eat it all year round and, what’s more, the UK summer is not exactly balmy!

The soy sauce and the treacle give a really warm, deep flavour and it can be made with or without chilli.  A word of warning though, be very sparing with the chilli and don’t include the seeds as the ginger adds quite a lot of heat.  I added half a large red chilli (with seeds!) and even though it was a huge pot of soup it was pretty lethal stuff.  Obviously we soldiered on, aided by dollops of yoghurt and swirls of cream for the dairy-eaters 🙂

To make this souper-easy, I highly recommend keeping your ginger in the freezer and grating straight from frozen without peeling.  This was suggested to me after yet another internet shopping mishap (bananas, ginger, what next?!) – you might think I would give up on internet shopping but a lot of good ideas have come from my mistakes.  And I’m sure it makes the pickers/delivery drivers laugh!

This soup is not so baby-friendly thanks to the spicy heat and the soy sauce, however I always buy an extra sweet potato, cut it into wedges, drizzle with olive oil and stick it in the oven to roast while I cook the soup.  It keeps well in the fridge for a few days ready for a microwave blast when I next need a vegetable to feed a hungry souper-baby in a hurry.

The quantities below will make enough for 4 big portions.


3 big sweet potatoes

2 large red onions, sliced

1 tbsp grated ginger (from frozen is easiest)

1/2 small red chilli, deseeded and finely chopped (optional)

1 tbsp soy sauce

1 tbsp treacle

lime juice, to taste (about 1/2 lime)

cream or yoghurt (optional)


Fry the onion for a few minutes then add the ginger and chilli (if using).  Once the onions are soft add the sweet potatoes and stir.

Pour the chicken stock into the pan and add more water if necessary to cover the vegetables.  Simmer until the potatoes are soft (about 20 minutes).

Blitz in the pan with a hand blender (remove from the heat to do this), then add the soy sauce, treacle and lime juice.  Add more water as required to get it to the consistency you want.

Serve with a swirl of cream or dollop of yoghurt if you fancy it, and enjoy!


sweet pot chilli ginger





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