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Sweet Potato & Ginger Soup

Sweet Potato & Ginger Soup Recipe

This sweet potato & ginger soup recipe is extra spiced and warming, which is great for colder or rainy days.

Check out the step-by-step photos on the previous page.



Place all the ingredients except ginger powder in a large soup pot. Bring to a boil, then simmer with a small lid vent opening for 15-20 minutes, until the sweet potato is just softened but still holding its shape. Add ginger powder, if using, to make the soup extra spiced & warming. Discard pandan and ginger before serving.

Cooking Notes:

  1. Don’t over boil the sweet potatoes (not exceeding 20 minutes) as they will turn mushy and disintegrate into the soup.
  2. Brown Sugar. For best results, use black sugar (more fragrant) in granulated form (makes measurement easier). Examples are jaggery sugar (what I used), coconut sugar or gula melaka.
  3. Ginger. Use old ginger (more spicy) or Bentong ginger for this recipe.
  4. ‘Secret’ Ingredient. The pure ginger powder adds extra spice to the soup, making it more delicious, warming and also aiding in dispelling wind in the tummy.
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5 comments on “Sweet Potato & Ginger Soup”

  1. Very nutritious and tasty! I love longan meat :-)

  2. Where did u get that cute looking pot? Mind to share? :)

  3. Sweet potatoes do not keep me full for long leh…..:( I think the orange-flesh sweet potato is more suitable for such desserts? When roasted, they do not have a nice and dense texture compared to those yellow-flesh Taiwan/Japanese ones.

    Your cute and dainty slow-cooker is attracting lots of attention :p I also like it but I don’t think can buy from Taobao here.

    • This was a 1kg bag of North Carolina sweet potatoes I tried for the first time. You are right, not sweet at all. Me too, I prefer the taste of Japanese sweet potatoes!

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