Sweet potato & ginger soup with goat cheese

April 3, 2016 - Less than a minute read


A super easy recipe now that the cold weather is coming.

Sweet Potato & Ginger Soup with Goat Cheese
Serves 4
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Total Time
25 min
Total Time
25 min
  1. 3 sweet potatoes, approximately 700 grams
  2. 4 carrots
  3. 1 ginger knob
  4. 1 garlic clove
  5. 1 brown onion
  6. 1 tbsp of dark sesame/pumpkin seeds
  7. 7 tbsp of olive oil
  8. 2 tbsp of vegetable stock powder
  9. 1L of hot water
  10. 1 block of goat cheese
  1. Preheat the oven at 200 degrees. Cut the sweet potatoes and carrots in little dices; put them in the oven tray with 4tbs of olive oil. Season everything with salt and pepper. Cook in the oven for 25 minutes or until tender.
  2. Chop the onion, the garlic and the ginger. Heat the remaining olive oil in a pot and add the chopped ingredients. Cook for 4 minutes. Be careful not to burn them.
  3. Add the hot water and the vegetable stock powder to the pot and mix for 1 minute.
  4. Blend the sweet potatoes, carrots and stock mixture. Add the stock slowly. Like this you can check if you want it thicker or more liquid.
  5. When you serve it put the goat cheese on top of each bowl of soup and sprinkle the seeds.
  1. Allergens: Gluten, Milk.
  2. Difficulty level: Easy.
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