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Sweet Potato and Ginger Soup


  • 1 kg sweet potato
  • 5 cm piece ginger (or 23 drops ginger essential oil)
  • boiling water (enough to just cover the potatoes)
  • 1 ½ cups rice milk
  • ¼ teaspoon allspice


  1. Peel and roughly chop the potatoes. Add to a large saucepan.
  2. Peel and slice the ginger and add to the saucepan.
  3. Barely cover the potato with boiling water.
  4. Bring back to the boil, cover and reduce heat to medium.
  5. Cook until the potatoes are soft, around 30 minutes.
  6. In a small saucepan, bring the rice milk to a boil.
  7. Remove the sweet potato and ginger and place in a food processor with about 1 cup of the cooking water.
  8. Add the boiling milk and spice and blend until smooth, adding more of the cooking water if needed.
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