by sherricrandall | Feb 22, 2026 | Recipes
Creamy Sweet Potato and Ginger Soup
Ingredients
2 Tablespoons of olive oil
1 1/2 pounds raw sweet potatoes, peeled and cut into small pieces
1 Large yellow onion, diced
1 Tablespoon butter
1 1/2 tsp. sugar
3 garlic cloves, minced
1 1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. crushed red pepper
3 c. chicken broth
1 1/2 c. Half and Half
2 Tablespoons fresh orange zest
Salt and Pepper to taste
Pepitas for garnish
Directions
Heat Olive oil in large sauté pan. Add onion and garlic and sauté until golden. Add the sweet potatoes , butter and sugar cook for about 20 minutes on medium heat until sweet potatoes become tender.
Add the ginger, red pepper flakes and nutmeg.
Next, add the chicken broth and simmer for 10 minutes. Reduce the heat to low and continue cooking about another 10 minutes. Add the orange zest and Half and Half.
Using an immersion blender, puree until smooth. About 1 – 2 minutes.
Top with pepitas
Enjoy!
by sherricrandall | Sep 23, 2023 | Recipes
Veggie Soup
Ingredients
2 Tablespoons extra virgin olive oil
1 medium yellow onion, diced
3 cloves garlic, pressed
3 medium carrots, chopped
4 medium potatoes, chopped
1 small sweet potato, chopped
1 small zucchini, chopped
1 14.5 oz can of diced fire roasted tomatoes
1 14.5 oz can of white kidney beans
1 c. chopped green beans
1 1/2 c. chopped kale
1/4 c. dry white wine ( I like to use Pinot Grigio or Sauvignon Blanc )
2 tsp. Italian seasoning
1/4 tsp. red pepper flakes
4 c. vegetable broth
2 bay leaves
1 lemon
salt and pepper to taste
Instructions
In a large stock pot, heat oil over medium heat, add onion and pressed garlic. Cook until onions are clear and garlic is fragrant. Season with salt and pepper.
Add the wine and allow the liquid to reduce by half
Add the remaining vegetables ( minus- green beans, kale and zucchini), canned tomatoes, beans, bay leaves and vegetable broth. Simmer on low for 1 hour.
The last 15 minutes, add the green beans, kale, zucchini, and one big squeeze of fresh lemon juice. Cook until green beans are tender.
This soup is delicious and best served with warm crusty bread and butter.
ENJOY
