Sweet Potato Soup Recipe

Sweet Potato soup in ginger syrup is a typical Asian sweet dessert soup. It is very easy and quick to prepare and cook with literally no failure at all. The dessert soup is sweet along with the fragrant of sweet potato and ginger, and just like ginger tea, it is a little spicy.

After the recent holy festival with a great serving of food, drinks, treats… with all the non-stop eating, chatting and laughing, we have got ourselves each a bloating stomach {imagine…. the belly of Santa Claus >. This Sweet Potato soup in ginger syrup is very much needed to cure the bloating.

The high soluble fiber content of the sweet potato helps to ease some minor indigestion, especially after heavy eating during the festive season. Not to mention the wholesome goodness of nutrients in the sweet potato.

Whilst another ingredient – ginger, is a traditional remedy to cure bloating caused by flatulence. If you are in colder weather, ginger can help to warm your body too.

[Read more about the nutrient of Sweet Potato.]
[Read more on the goodness of ginger.]

In the olden days, there were only Orange or plain white sweet potatoes in the market. The color of the syrup soup used to be clear if using white sugar or white rock sugar. Now, with the new color of purple added to the market, we are able to cook a tri-color sweet potato dessert soup, and the syrup soup color turns out to be purple or darker brown instead. Colorful, isn’t it?

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Recipe: Sweet Potato Soup

Serve 4 people.
Prepare time: 10 minutes
Cooking time: 30 minutes

INGREDIENTS:
Sweet Potatoes – 600 grams (any variety)
White Rock Sugar or white sugar – 200 gram
Ginger Root (Smashed) – 1 (medium size)
Screwpine Leaf – 4
Water – 1 liter

METHOD:
Peel and wash sweet potatoes, and soak them in cold water after cutting them into medium size wedges.
Wash screw pin leaves and tie them into a knot.
Boil water in a deep pot.
Add ginger and sugar.
Add sweet potatoes and screwpine leaves into the boiling ginger syrup water.
Cook until the soup is boiled, then turn the flame to medium, and continue to cook until the sweet potatoes are soft.

Note: Adjust the ginger and sugar amount to suit your taste.