Sweet Potato Soup With Mascarpone

Recipe by Tea Girl
READY IN: 50mins


  • 2
    tablespoons butter
  • 1
    medium onion, peeled and chopped
  • 1
    garlic clove, peeled and minced
  • 500
    g sweet potatoes, peeled and cubed
  • 20
    g ginger, peeled and chopped
  • 750
    ml vegetable stock
  • 250
    g low-fat mascarpone cheese
  • salt and pepper


  • Heat butter in pot on medium heat.
  • Add onions and garlic and fry until onions are clear.
  • Add potatoes and ginger and fry for 1 minute.
  • Add broth and bring to boil.
  • Cover and simmer for 30 minutes.
  • Puree with hand blender. (I like mine very smooth, but if you want it more lumpy, be careful not to over-blend).
  • Add mascarope and stir in until most large lumps are gone but small lumps remain.
  • Cook for 2 minutes on medium heat and add salt and pepper to taste. (I added a lot of pepper and only a dash of salt. The amount of salt needed will depend on the broth you used and personal taste.).
  • Serve with bread.