sweet potato soup with ginger and lime, and crisp mushroom rolls

Sweet potato soup with ginger and lime, with crisp mushroom rolls

Sweet Potato Soup


2 Tbsp butter
2 Tbsp chopped ginger
3 leeks cleaned and chopped
4 sweet potatoes peeled and diced
1 Tbsp ground cumin
2 tsp ground coriander
Pinch of cayenne
6 cups chicken stock
1 tsp grated lime zest
1/4 cup whipping cream
salt and freshly ground pepper
1 tbsp. lime juice

  1. Melt butter in a saucepan on medium heat. Add ginger, leeks, and sweet potatoes.  Saute until vegetables are softened slightly, about 2 minutes. Sprinkle in cumin, coriander and cayenne and stir together. Pour in chicken stock and grated lime zest, bring to a boil. Lower heat and simmer 15 minutes, or until sweet potatoes are tender.
  2. Puree in a food processor. Return to pan, add cream. Bring to a boil and simmer for 5 minutes. Season well with salt, pepper and line juice.  Serve with crisp mushroom rolls (below).


Crisp Mushroom Rolls


1 Tbsp vegetable oil
1 tsp grated ginger
8 shitake mushrooms, thinly sliced
2 green onions, chopped
2 tsp soy sauce
Freshly ground pepper to taste
8 rice paper wrappers
1 bunch arugula
24 mint leaves
1/4 cup vegetable oil

  1. Heat oil in a skillet, on medium-high heat. Add ginger and mushrooms and fry 1 minute. Scatter in green onions and season with soy sauce and pepper. Remove from heat.
  2. Run rice paper wrappers under warm water, until dampened.  Lay on counter to finish softening
  3. In centre of each wrapper, lay 3 arugula leaves, 3 mint leaves and 2 Tbsp of mushroom mixture. Roll wrappers, tucking ends in.
  4. Heat oil in skillet and fry rolls about 1 minute, per side, or until golden brown. Drain on paper towels. cut into 1 inch lengths and serve beside, or on top of soup.

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