KW Homestead

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farm food friday: sweet potato ginger soup recipe

this is to be the first of many posts detailing farm fresh recipes with homegrown ingredients!

let’s start with a recipe that suits the cold weather well… perfect for a snow day or gelid temperatures. It also makes use of our abundant sweet potato harvest.

snow day on the farm!

snow day on the farm!

a few days ago, when i had a snow day off from school, i made a triple batch of my sweet potato ginger soup. i made this much because jason’s family is coming to visit soon and my dear friend, who has a marvelous photography and portraiture business┬áin north carolina, is about to have a baby. i wanted to be sure that she had a little bit of easy-to-reheat and nutritious food on hand after the baby comes!

the sweet potatoes i used when making my triple batch

the sweet potatoes i used when making my triple batch

here are the ingredients:

  • 4 large sweet potatoes (raw, peeled, cut into 1″ chunks)
  • olive oil
  • 2 large onions (peeled and chopped)
  • 1/4 stick of butter
  • sugar
  • 8 garlic cloves (or even a few more!)
  • garlic powder
  • 3 teaspoons of freshly grated ginger
  • cayenne pepper
  • 64 oz. chicken broth
  • salt, pepper
  • a food processor or blender

some things to have prepared first:

  • peel and chop up the potatoes (they take a bit of time) and onions
  • set out your food processor/blender
peeling sweet potatoes

peeling sweet potatoes

diced sweet potatoes

diced sweet potatoes







and the directions:

  • heat olive oil in a large pot (don’t skimp on the olive oil, but you can add more later if needed). put in the diced sweet potatoes and onions and cook them on medium for at least 10 minutes, stirring frequently.
sauteing the diced potatoes and onions

sauteing the diced potatoes and onions

  • add thickly sliced garlic cloves. let these ingredients cook for 10-30 minutes on medium (continue to stir frequently), until the potatoes begin to brown and become mushy around the edges.
add garlic cloves to the pot

add garlic cloves to the pot

  • lower the heat and add just a pinch of sugar and all of the butter. allow this to cook at least 10 minutes longer. continue to stir frequently. grate your ginger during this time.
i use a simple, handheld grater for my ginger

i use a simple, handheld grater for my ginger

  • add the ginger, as much cayenne pepper as you like, salt, and pepper. stir and saute for 1 minute, until the ginger becomes fragrant!
  • add 1/3 of the chicken broth. cut back up to medium and simmer for 20+ minutes or until the potatoes are soft.
add chicken broth and continue to simmer

add chicken broth and continue to simmer

  • mash the mix while it cooks and add another 1/3 of the chicken broth. add a bit more garlic powder, cayenne pepper, salt, and pepper (if desired).
mashing the soup!

mashing the soup!

  • once most potatoes and pieces of potatoes are cooked through, cut off the eye of your stove and let the soup cool off sufficiently before placing portions of it in your food processor/blender. i use a cuisinart food processor and it does a great job pureeing the soup. we are hoping to get an immersion blender sometime this summer, though!
  • blend the soup in installments, placing the pureed servings in a separate container. once the soup is all pureed, add it back to the pot and reheat on a medium temperature.
freshly pureed, waiting in a separate container

freshly pureed soup, waiting in a separate container

  • add some or all of the remaining 1/3 of the chicken broth (this depends on how thick you want your final product to be).
  • add more of the spices, if desired.
the finished product. delicious!

the finished product. delicious!

  • serve and eat. yum!

note: i always think it is an excellent idea to make extra and freeze some for a future date. soup reheats so well, after all!



  1. OMG! I just got on here to let you guys know that I finally roasted your sweet potatoes yesterday (my parents mailed them to me because I was trying to lighten my load when returning from NC after Christmas), and you’re cooking with them, too! Literally, they are the best, sweetest sweet potatoes I have ever had. And I’m a big sweet potato fan! I prefer the larger, lighter ones. I roasted them with olive oil, and ate them tonight with spinach, pecans, and grated parmesan. I wanna buy a farm share next year!

    • we would love that!
      we plan to plant many, many more sweet potatoes next year. the two varieties we grew this year were both called porto rico (yellow and red). we’re so glad you loved them and thanks for the delicious picture!
      so, if you want some for next year, you’ve got some. count on it!

  2. Yay! I can’t wait to see you and try this soup after the baby is born! It looks AMAZING. I better hurry up and have her.

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