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Wednesday, January 26, 2011

What's for Dinner? Ginger Chili Sweet Potato Soup

Ginger Chili Sweet Potato Soup  with Granny Smith Apples & Chevre

1 tbsp vegetable oil
1 c. diced onion
1 tbsp minced garlic 
1 tbsp ground ginger
1 tbsp chili powder
1/2 teaspoon salt
Freshly ground black pepper
1 can (19-ounce size) sweet potatoes, drained
3 cups vegetable or chicken stock
1 c. coconut milk
6 tbsp chevre (I use Goat Lady Dairy Chevre, from Climax, NC)
3 granny smith apples, peeled & sliced

Note: Of course, you can use cream instead of the coconut milk and/or chevre, but I made substitutions to make it dairy-free.

In a large saucepan, heat oil over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic, ginger, chili powder, salt, and black pepper to taste and cook, stirring, for 1 minute. Add sweet potatoes, half of the coconut milk (1/2 cup) and stock. Bring to a boil. 

Reduce heat to low and simmer 10 minutes. Using a slotted spoon, transfer solids to a food processor or blender. Add 1/2 cup of the cooking liquid and process until smooth. Return mixture to saucepan. 

In microwave, combine the remaining coconut milk and chevre and warm 30 seconds. Stir. If lumpy, heat 30 seconds more until the mixture is the consistency of creme fraiche. 

Pan-sear the Granny Smith apple slices, (if desired, or simply) place on top of soup with the chevre mixture (make designs with a toothpick if you wanna get fancy).

Goat Lady Dairy


  1. I need a bowl of that right now. It's cold!

  2. Wow. You are handy in the kitchen, my friend. You'll need to make this for our boonie group sometime!

  3. I'd love to make it for the Boonies if we ever get together in the less-than-hottest months of the year!