For our Canadian-styled Thanksgiving Dinner here in the UK this year I served up a massive bowl of steaming buttery mashed sweet potatoes with plenty of freshly grated nutmeg. There was plenty of food at this feast, and therefore plenty of leftovers and I found myself, the next day at lunch time, staring at a large bowl of cold sweet potato mash in the fridge.
Leftover mashed sweet potato works really well in potato cakes with piquante pepper salsa, a very clever recipe by the lovely Angela over at My Golden Pear. However, I was faced with a very large pile of these potatoes and wanted to use them all up at once so I thought a creamy soup would work well.
The recipe below is slightly adapted by a kumara, lime and ginger soup by Paul Gayler from his recently published Great Homemade Soups: A Cook's Collection. I've upped the quantity of garlic (I love garlic), used sweet potato mash instead of fresh sweet potatoes and I used single cream instead of double because that's what happened to be open in the fridge at the time. I also used butter instead of oil because my potatoes were already full of butter and I thought it would work better.
All it all it as an absolute success and made a perfect post-Thanksgiving lunch using up leftovers. As such I am sharing it with Kate from Turquoise Lemons and her No Waste Food Challenge. Inspired by the Love Food Hate Waste campaign she started this challenge to encourage people to use up their leftovers and food which otherwise might end up in the bin. For the months of October and November we are asked to share our recipes using up root vegetables.
No Croutons Required by the fabulous Jacqueline over at Tinned Tomatoes. This month she's asked to shared our hot or cold vegetarian blended soup recipes.
Update: I am delighted to have had my soup entry voted the No Croutons Required challenge winner for October! Thank you to everyone who voted for me, I really appreciate it! :)
Sweet Potato, Lime & Ginger Soup
Warming and delicately spiced, this is a wonderful autumn soup.
- 1 tbsp butter
- 1 large onion, chopped
- 2 garlic cloves
- 1 heaped tsp grated fresh ginger
- 450 ml vegetable stock
- 650 grams mashed cold sweet potatoes
- 250 ml coconut milk
- 1 lime, juice and zest
- 100 ml cream
- sea salt
- freshly ground black pepper
1. Heat butter in a large saucepan and gently saute onion until translucent.2. Add garlic and ginger and saute a minute or two more, without colouring.3. Add vegetable stock, sweet potato mash and coconut milk and simmer for 10-15 minutes, until the onion is tender.4. Remove from heat and puree with a hand held blender.5. Return to the heat and add the lime juice, half the zest and half of the cream. Season with salt and pepper.6. Pour soup into the bowls, drizzle with remaining cream and sprinkle with lime zest.
DetailsPrep time: Cook time: Total time: Yield: Serves 4