Sweet Potato and Ginger Soup

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    8hrs 0mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    271

This silky smooth slow-cooked soup combines sweet potatoes and lentils with the warmth of ginger and fennel. Topped with fragrant onions, this is a comforting winter treat.

recipe updated May 10, 2019

Ingredients

  • Olive oil icon
    Olive oil
    44ml
  • Onion icon
    Onion
    140g
  • Garlic clove icon
    Garlic clove
    12g
  • Fennel seeds icon
    Fennel seeds
    4g
  • Ginger icon
    Ginger
    as needed
  • Vegetable stock icon
    Vegetable stock
    900ml
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Sweet potato icon
    Sweet potato
    454g
  • Red lentils icon
    Red lentils
    151g
  • Whole milk icon
    Whole milk
    330g
  • Onion icon
    Onion
    140g
  • Ground cumin icon
    Ground cumin
    1g
  • Ground turmeric icon
    Ground turmeric
    1g
  • Superfine sugar icon
    Superfine sugar
    4g
  • Pita bread icon
    Pita bread
    as needed

Tools

  • kCook icon Skillet pan
  • kCook icon Stick blender
  • kCook icon Slow cooker
  • kCook icon Large cast iron skillet
  • kCook icon Slow cooker bowl
  • kCook icon Medium cast iron skillet
  • kCook icon Medium bowl

Step preview

  1. Prep and set aside onion: chopped
  2. Prep and set aside garlic clove: finely chopped
  3. Prep and set aside fennel seeds: crushed
  4. Prep and set aside ginger: peeled & finely chopped
  5. Prep and set aside sweet potato: diced
  6. Prep and set aside onion: sliced
  7. Prep and set aside fennel seeds: crushed
  8. Prep and set aside pita bread: warm
  9. Get a clean large cast iron skillet
  10. Heat olive oil
  11. Add prepared onion
  12. Fry until lightly browned - 5 min
  13. Add prepared garlic clove
  14. Add prepared fennel seeds
  15. Add prepared ginger
  16. Cook - 2 min
  17. Add vegetable stock
  18. Add salt & pepper
  19. Boil
  20. Transfer stock mixture to slow cooker bowl and cover
  21. Add prepared sweet potato
  22. Add red lentils
  23. Cook in slow cooker until tender - 7 hr, low heat
  24. Purée with stick blender
  25. Stir in whole milk
  26. Get a clean medium cast iron skillet
  27. Heat olive oil
  28. Add prepared onion
  29. Fry until softened while stirring occasionally - 10 min, low heat
  30. Stir in ground cumin
  31. Stir in ground turmeric
  32. Stir in prepared fennel seeds
  33. Stir in superfine sugar
  34. Fry until golden brown - 5 min, medium-low heat
  35. Transfer content of slow cooker bowl to 6 medium bowls
  36. Arrange onion mixture in 6 medium bowls
  37. serve with prepared pita bread
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