Sweet Potato and Ginger Soup

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recipe by Octopus Publishing https://octopusbooks.co.uk/

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

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 Sep 25, 2020


  • Onion icon
    1 (about 140 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Fennel seeds icon
    Fennel seeds
    1 tsp (about 2.05 g)
  • Ginger icon
    1 ½ tbsp (about 8.32 g)
  • Sweet potato icon
    Sweet potato
    454 g (about 2 ½)
  • Onion icon
    1 (about 140 g)
  • Pita bread icon
    Pita bread
    as needed
  • Olive oil icon
    Olive oil
    1 tbsp (about 13.65 g)
  • Vegetable stock icon
    Vegetable stock
    3 ¾ cups (about 900 g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Red lentils icon
    Red lentils
    ¾ cup (about 151.2 g)
  • Whole milk icon
    Whole milk
    1 ¼ cups (about 330 g)
  • Ground cumin icon
    Ground cumin
    ½ tsp (about 1.05 g)
  • Ground turmeric icon
    Ground turmeric
    ¼ tsp (about 0.58 g)
  • Superfine sugar icon
    Superfine sugar
    1 tsp (about 4.05 g)


  • 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. Heat olive oil to a clean large cast iron skillet
  2. Add onion to the large cast iron skillet
  3. Fry until lightly browned - 5 min
  4. Add garlic clove, fennel seeds and ginger to the stock mixture
  5. Cook - 2 min
  6. Add vegetable stock and salt & pepper to the stock mixture
  7. Boil
  8. Transfer stock mixture to slow cooker bowl and cover
  9. Add sweet potato and red lentils to the slow cooker bowl
  10. Cook in slow cooker until tender - 7 hr, low heat
  11. Purée with stick blender
  12. Stir in whole milk to the slow cooker bowl
  13. Heat olive oil to a clean medium cast iron skillet
  14. Add onion to the medium cast iron skillet
  15. Fry until softened while stirring occasionally - 10 min, low heat
  16. Stir in ground cumin, ground turmeric, fennel seeds and superfine sugar to the onion mixture
  17. Fry until golden brown - 5 min, medium-low heat
  18. Transfer content of slow cooker bowl to 6 medium bowls
  19. Arrange onion mixture in 6 medium bowls
  20. Serve with pita bread
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