Sweet Potato & Ginger Soup
This sweet potato & ginger soup (番薯老姜糖水) certainly warmed our tummies and soul when we enjoyed a hot bowl on a rainy day. I have been cooking & eating more sweet potatoes these days, because the past 2 months of working from home has made me put on weight T_T Sweet potatoes help keep me full, while aiding in weight loss due to its lower Glycemic Index (GI) at the same time.
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My version of this Chinese sweet soup (糖水) is extra spiced and delicious, due to the addition of pure (Bentong) ginger powder. Check out the ingredients & step-by-step photos in this post.
Main ingredients: Sweet potato (orange/yellow flesh), ginger, black sugar (I used this jaggery sugar from Sheng Siong), pandan leaves …
Lightly smash the ginger with a mortar & pestle (pictured above) or the flat part of a chopper. After this, I placed the ginger in a disposable soup pouch (optional) for easy removal & in case there are small bits of ginger in the soup.
Add all the ingredients (including sugar) into the pot.
Bring to a boil for 15 to 20 minutes (with a small lid vent opening), until the sweet potato is just done. Do not boil for too long as the sweet potato will become mushy & disintegrate easily.
As a special finishing touch, I added a small amount of pure ginger powder to taste. This ingredient is optional, but it made a huge difference: the sweet potato soup tasted extra spiced, warming and delicious. I bought my bottle from Malaysia before the lockdown, but you can still find pure ginger powder in some Chinese organic food shops in Singapore.