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Gordon Ramsay Sweet Potato Soup

Gordon Ramsay Sweet Potato Soup - recipe card
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This velvety sweet potato soup delivers deep, caramelized sweetness balanced by savory aromatics and a hint of warming spice. A finishing swirl of coconut cream adds luxurious body without dairy, while toasted pumpkin seeds provide a satisfying crunch. It is elegant enough for a dinner party yet comforting enough for a weeknight bowl.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion (about 1 cup), roughly chopped
  • 2 cloves garlic, peeled and smashed
  • 1 tablespoon fresh ginger, peeled and grated
  • 2 pounds sweet potatoes (about 2 large), peeled and cut into 1-inch cubes
  • 1 medium carrot, peeled and cut into 1-inch pieces
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cinnamon
  • 4 cups low-sodium vegetable stock
  • 1 cup full-fat coconut milk, plus extra for swirling
  • 1 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh lime juice, plus more to taste
  • 1/4 cup raw pumpkin seeds, for garnish
  • 2 tablespoons fresh cilantro leaves, roughly chopped, for garnish

Instructions

  1. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent but not browned, about 6 to 8 minutes. If the onion starts to color too quickly, reduce the heat to medium-low.
  2. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Do not let the garlic brown or it will turn bitter and leave a harsh aftertaste in the finished soup.
  3. Stir in the cumin, smoked paprika, and cinnamon and toast the spices for 30 seconds, stirring so they coat the aromatics evenly. Toasting the spices in the oil blooms their flavor and gives the soup a warm, layered depth.
  4. Add the sweet potatoes and carrot and stir to coat with the spiced oil. Cook for 2 minutes, then pour in the vegetable stock and add 1 teaspoon of salt. The liquid should just cover the vegetables; add a splash more stock if needed.
  5. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover partially with a lid, and simmer gently until the sweet potatoes and carrot are completely tender and crush easily with the back of a spoon, about 20 to 25 minutes. Stir once halfway through to ensure even cooking.
  6. Remove the pot from the heat and let it cool for 5 minutes. Working in batches, carefully transfer the solids and liquid to a blender and blend until completely smooth, about 45 to 60 seconds per batch. Alternatively, use an immersion blender directly in the pot and blend until velvety, 2 to 3 minutes.
  7. Return the blended soup to the pot over low heat. Stir in the coconut milk, black pepper, and lime juice. Taste and adjust the seasoning with more salt, pepper, or lime juice as needed; the soup should be balanced between sweet, savory, and bright.
  8. While the soup heats through, toast the pumpkin seeds in a dry skillet over medium heat, shaking the pan frequently, until they puff slightly and smell nutty, about 3 to 4 minutes. Immediately transfer them to a plate so they do not scorch in the hot pan.
  9. Ladle the soup into warmed bowls. Drizzle each serving with a little extra coconut milk in a swirl, then scatter over the toasted pumpkin seeds and fresh cilantro. Serve hot with warm crusty bread or a side salad if desired.

Notes

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely and transfer to freezer-safe containers, leaving 1 inch of headspace; freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop over low heat, stirring occasionally, until steaming; if the soup is too thick, loosen with a splash of vegetable stock or water. Do not boil after adding coconut milk, as it can split. For an oven-roasted alternative, toss the sweet potatoes, carrot, onion, and garlic with oil and spices, roast at 425°F (218°C) for 25 to 30 minutes until caramelized, then simmer with stock for 10 minutes before blending.

Nutrition

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Find it online: https://gordonramsayeats.com/gordon-ramsay-sweet-potato-soup/