HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSweet Potato & Ginger Soup
Sweet Potato & Ginger Soup

Sweet Potato & Ginger Soup

with Goat Cheese

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The roasted sweet potato in this tasty soup is sweet and caramelised, accompanied perfectly by a feisty hit of ginger. With our friends at Meredith Dairy providing beautiful chevre and a local bakery offering up some of the best bread you’ve ever tasted, you’re in very good company here indeed.

Tags:Kid FriendlyNaturally Gluten-FreeHigh FiberNut FreeVeggie

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

400 g

sweet potato




red onion

1 knob


1 clove


2 tsp

vegetable stock powder


bake-at-home buns


1 tbs

sunflower seeds

½ block

goat cheese


1 bunch


Not included in your delivery

2 tbs

olive oil

1 L

hot water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2680 kJ
Fat30 g
of which saturates6.5 g
Carbohydrate60.6 g
of which sugars22.7 g
Dietary Fibre0 g
Protein23.6 g
Sodium933 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Large Pot
Stick Blender
Instructionsarrow up iconarrow up icon

Preheat the oven to 200°C/180°C fan-forced. To prepare ingredients, peel carrots and cut into 2 cm rounds, peel sweet potato and cut into 2 cm cubes, finely chop the red onion, peel and finely grate ginger, peel and crush garlic, finely chop the parsley.


Toss the sweet potato and carrots in half of the olive oil and place them on the prepared tray. Season generously with salt and pepper. Cook in the oven for 25 minutes or until the vegetables are tender.


Meanwhile, heat the remaining oil in a large pot over a medium-high heat. Add the red onion, and cook for 5 minutes or until the onion is soft. Add the ginger and garlic, and cook, stirring, for 1-2 minutes or until fragrant. Add the vegetable stock powder and hot water and bring to a boil. Remove from the heat, and add the roasted vegetables.


Place the bread rolls and sunflower seeds on the other oven tray and pop in the oven 5 minutes before serving the soup.


Blend the sweet potato, carrot and stock mixture until smooth using a stick blender or regular blender.


To serve, spoon the soup into bowls, top with dots of the chevre goat cheese, a sprinkle of sunflower seeds and garnish with the parsley. Enjoy with the crusty bread rolls.