She Strengthens

Cozy Up with a Bowl of Warm Sweet Potato Soup

As the seasons change, our cravings shift towards comfort foods that warm the heart and soul. One such delight is a rich and creamy sweet potato soup, infused with the aromatic flavors of ginger and star anise. This delectable recipe is sure to become a staple in your kitchen, even beyond the holidays.

Preparing the Flavors

To unlock the full potential of fresh ginger, start by scraping away the thin outer peel using a teaspoon. Then, grate the yellow interior on a fine grater, such as a Microplane zester. This will release the pungent oils and flavors that will elevate your soup.

A Symphony of Ingredients

This recipe brings together a harmonious blend of:

• 2 tablespoons of unsalted butter
• 3/4 cup of finely chopped yellow onion
• 2 1/4 teaspoons of grated fresh ginger
• 4 star anise pods (or 2 teaspoons of star anise pieces)
• 2 1/2 pounds of sweet potatoes, peeled and coarsely chopped
• 1 quart (4 cups) of low-sodium chicken or vegetable broth
• 1 cup of water
• 1/2 cup of heavy cream or half-and-half (optional)
• 6 tablespoons of sour cream or crème fraîche

Simmering to Perfection

Melt the butter in a large pot over medium heat. Once foamy, add the onion, salt, and pepper, and cook until softened and translucent. Stir in the ginger and star anise, followed by the sweet potatoes, broth, and water. Bring the mixture to a boil, then reduce the heat and simmer until the sweet potatoes are tender.

Blending and Reheating

Allow the soup to cool slightly, then remove the star anise pods and discard. Process the soup in batches until very smooth, and return it to the pot to reheat over medium-low heat. Season with additional salt and pepper as needed, and stir in the heavy cream if desired.

Ginger Cream Topping

Combine the sour cream and remaining ginger in a small bowl, stirring until well mixed. Serve the soup in warmed bowls, topped with a dollop of this creamy delight.

Wine Pairing Suggestion

For a perfect pairing, reach for a German Riesling with a medium to full body, such as the 2006 Dragonstone Riesling from Leitz. This wine’s citrus and spice notes, along with its crisp acidity, will beautifully complement the exotic flavors of the sweet potato soup.