Traditional Chinese Sweet Potato Ginger Dessert Soup Food

TRADITIONAL CHINESE SWEET POTATO & GINGER DESSERT SOUP

Traditional Chinese Sweet Potato & Ginger Dessert Soup image

This is a traditional favorite in Hong Kong, found in most dessert houses and revered for its heartwarming and revitalizing properties. It can just be as easily prepared at home, and is sure to warm even the coolest of days (though it's popular all year-round). Yellow, red, and purple sweet potatoes are commonly found in the market, though yellow ones are ideal given its richer flavor. The amount of ginger may be adjusted according to level of tanginess desired. Red dates are natural sweeteners that add more flavor (optional). Raw slab sugar is commonly used in Southeastern Chinese desserts, and can be readily found in Asian groceries. The slab sugar is ideal for this recipe as it not only enhances the taste but also adds a nice golden color. A light, non-creamy, easy and healthy dessert that works great for any time of the day... and especially when you are down with a cold.

Provided by c.k. Alvin

Categories Clear Soup

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

2 large sweet potatoes
2 inches fresh gingerroot, skinned and sliced (approx. 45g)
3 1/2 cups water
8 dried red dates (optional)
1 (60 g) slab raw brown sugar (approx. 60g, if not available, can be substituted with rock sugar)

Steps:

Peel, wash and chop sweet potatoes into chunks.
Bring water to a boil; add ginger, sweet potatoes and red dates and simmer for 12-15 minutes.
Upon boiling, add slab sugar and boil until sugar dissolves.
serve hot or cold!

Nutrition Facts : Calories 112.4, Sodium 45.8, Carbohydrate 27.7, Fiber 1.9, Sugar 17.1, Protein 1

SWEET POTATO & GINGER SOUP

Sweet Potato & Ginger Soup image

This is a recreation of a soup I was served at a wonderful restaurant in downtown Greensboro, NC. The sweetness of the sweet potatoes combined with the fragrant ginger, earthy cumin, and spicy cayenne give this soup a deep flavor with multiple levels of warmth. If an immersion blender is not available, soup maybe be blended in a regular blender in small batches.

Provided by Jim Grant

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

Ingredients

3 tablespoons extra-virgin olive oil
1 cup diced onion
1 tablespoon minced garlic
1 quart vegetable broth
2 ½ pounds sweet potatoes, peeled and cubed
10 slices nickel-sized slices fresh ginger
1 tablespoon finely chopped cilantro
½ teaspoon ground cumin
½ teaspoon cayenne pepper
salt and ground black pepper to taste
½ cup sour cream

Steps:

Heat oil in a heavy stock pot over medium-high heat. Add onions and saute until soft, about 5 minutes. Add garlic and saute until garlic begins to brown, 2 to 3 minutes. Stir vegetable broth, sweet potatoes, ginger, cilantro, cumin, cayenne pepper, salt, and ground black pepper into onion mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 30 minutes.
Remove stock pot from heat and blend soup with an immersion blender until smooth. Season with salt and ground black pepper as necessary. Serve with a dollop of sour cream.

Nutrition Facts : Calories 226.2 calories, Carbohydrate 34.5 g, Cholesterol 6.3 mg, Fat 8.5 g, Fiber 5.2 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 336.8 mg, Sugar 8.4 g

SWEET POTATO & GINGER SOUP WITH APPLE-MINT RAITA

Sweet Potato & Ginger Soup With Apple-Mint Raita image

By Eva Katz, from Fine Cooking, issue #55. This recipe is wonderful, and a great start to a holiday meal. I have also enjoyed this, cooled, in summer.

Provided by evelynathens

Categories Yam/Sweet Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons unsalted butter
1 medium yellow onion, roughly chopped
2 garlic cloves, minced
1 ounce fresh ginger, peeled and thinly sliced (1/2-inch chunk)
1/4 teaspoon ground cardamom
1/2 fresh jalapeno, seeds and ribs removed, and left whole
2 lbs sweet potatoes, peeled and cut into 1-inch cubes (about 4 medium)
chicken broth
1 teaspoon kosher salt, more to taste
1/2 cup heavy cream (optional)
1 tablespoon fresh lime juice
1 tablespoon light brown sugar
fresh ground white pepper
1/2 cup plain yogurt (nonfat or low-fat)
1/2 apple, peeled, cored, and finely diced (such as Gala or Pink Lady)
1/4 cup chopped of fresh mint
1/2 teaspoon finely minced fresh jalapeno, more to taste
kosher salt & freshly ground black pepper

Steps:

Make the soup: Melt the butter in a soup pot over low heat. Cook the onion in the butter, stirring occasionally, until very soft but not browned, 10 to 13 minutes. Add the garlic, ginger, and cardamom and cook for another minute. Increase the heat to high and add the jalapeno, sweet potatoes, 4 cups of the broth, and the salt. Bring to a boil, reduce the heat to medium low, cover, and simmer until the potatoes are very soft, 15 to 20 minutes.
In a blender, purée the soup in batches until very smooth. Rinse and dry the pot and return the puréed soup to it. Add the remaining broth and the cream, if using, and bring to a simmer over medium-low heat. Add the lime juice and brown sugar, and season with salt and white pepper to taste.
Make the raita: While the soup is simmering, combine the yogurt, apple, mint, and jalapeño in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
To serve: Ladle the soup into individual bowls and add a dollop of the raita.

Nutrition Facts : Calories 310.7, Fat 7, SaturatedFat 4.4, Cholesterol 19.2, Sodium 581.1, Carbohydrate 58.4, Fiber 8.3, Sugar 17.5, Protein 5.5

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