4 Serves
95 Mins
Peel and dice the sweet potatoes and onions, and mince the fresh ginger and garlic cloves.
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Vitamin K
184 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
8 µg / 400 µgCalcium
75 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
77 mg / 1,250 mgPotassium
452 mg / 4,700 mgSodium
1315 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat, then add the onions, garlic, and ginger, sautéing until fragrant and softened.
Add the diced sweet potatoes to the pot and pour in the vegetable broth, ensuring the vegetables are fully submerged.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer until the sweet potatoes are fork-tender.
Season the soup with salt and black pepper to taste, then serve hot.
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Danish