Warming Ginger and Sweet Potato Soup

Wowza, it has been a busy few weeks in my little world. I didn't get around to posting a recipe last week (my apologies), Tom and I spent last weekend kayaking across Port Phillip bay. Just shy of 80km's over two days - approx. 15 hours of paddling, and I'll admit I was sapped of energy for a couple of days. We are training to Kayak across the Bass Straight from Victoria to Tasmania next Easter, and I'd have to say that after last weekend it suddenly feels like a very big feat. I'll keep you updated on our progress! 

This week I decided to post a soup recipe. I make soups daily at Seedling Cafe and people are always asking for the recipes. So here is one of the customer favourites! The chilli is optional but it does give it a lovely warming effect on these wintery days. 

I love this soup, especially on a cold day. Because it contains carbs from the sweet potato it makes a great dinner post workout.



1 onion
2 cloves of garlic
1 red chilli (or more depending how spicy you like it!)
2Tbsp olive or coconut oil
600g Sweet Potato
5cm of fresh ginger root (peeled)
500ml of good quality chicken stock
270ml can of coconut cream
Salt and Pepper to taste


To make this soup start by dicing the onion and finely chopping the garlic, chilli and ginger. Heat oil in a pot and add the onion, followed by the chilli, garlic and ginger. Cook for 2-3 minutes until the onion starts to turn golden brown. 
 Dice sweet potato and add to the pot along with chicken stock and Boil for 10-15 minutes until the sweet potato is soft. Allow to cool slightly before adding coconut cream. 
Using a stick blender or nutri bullet blend soup until smooth. Pour back into the pot and reheat (being careful not to boil as it will split the coconut cream.) Season to taste.
Serve with fresh coriander, chopped chilli and thick slices of good quality bread. 

This soup can also be frozen so you could double the recipe and freeze half for another day.

Georgia Clarke-Edwards