Gingery Sweet Potato Soup - Cook for Your Life- anti-cancer recipes

Gingery Sweet Potato Soup

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 12 ingredients

This Gingery Sweet Potato soup proves that eating well doesn’t have to be difficult or dull. Although this soup tastes like the perfect comfort food, it is a actually a lovely, warming way to...

Rosemary Olive Scones to go with it, so get cooking.


  • 2 tablespoons olive oil
  • 1 large Spanish onion, chopped
  • 2 large sweet potatoes, peeled and diced (about 2-pounds)
  • 2 cloves garlic, peeled and smashed
  • 1 tablespoon ginger root, peeled and chopped
  • 1 tablespoon dark brown sugar (optional)
  • ½ teaspoon turmeric
  • 3 cups chopped canned tomatoes
  • 4 to 6 cups hot water or stock
  • Sea salt, to taste
  • 2 tablespoons cilantro, chopped
  • ½ cup Greek yogurt (garnish, optional)

Nutrition Facts


289 cals


9 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g


47 g


17 g


9 g


7 g


1836 mg


  1. Over medium-high heat, heat the olive oil until it ripples. Add the onion, sweet potatoes, garlic and ginger. Sauté for 2 minutes. Turn the heat down to low, sprinkle with sea salt cover and sweat for 8 to 10 minutes stirring from time to time, until the onions are caramelized and the potatoes are softening. Don’t get impatient with this step. It builds the flavor.
  2. Add the sugar if using, stir to mix and sweat a further 3 to 5 minutes. Add the turmeric, stir to mix and cook for 1 minute. Add the tomatoes bring to a simmer and cook for 5 minutes. Add water to cover. The more water you add, the thinner the soup will be.
  3. Bring the soup to a boil, lower the heat and simmer until the potatoes are very soft and smash easily against the side of the pan, about 30 minutes. Blend. Taste for salt.
  4. Serve hot sprinkled with chopped cilantro and a dollop of Greek yogurt.

Chef Tips

For those who are vegan, or who want to avoid dairy, try mixing a squeeze of lime and a pinch of sea salt into ½ cup of plain unsweetened soy yogurt for the garnish.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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