We know: this sunny warm weather is still not yielding autumn vibes. So let's conjure and coax in the season with this warm, rich sweet potato ginger soup that Jose Luis Chavez, the chef at Selva Grill’s downtown location, has been making for 12 years. Find the soup featured as a daily special, or make it at home in a large batch and freeze what you don't eat for a quick, go-to meal that feels like a hug.
“You get the sweetness from the onion and potatoes and the spice from the garlic and ginger," Chavez explains. "As you combine the ingredients, you should balance them. You don't want one thing to be stronger than the others. Then tie the flavors together with some salt."
Sweet Potato Ginger Soup
Recipe courtesy Jose Luis Chavez. Serves 8; total time: 30 minutes
2 oz extra virgin olive oil
1 whole Spanish onion, diced
3 cloves of garlic, peeled
2 to 3 oz. fresh grated ginger
5 cups chicken stock (substitute with vegetarian stock, if preferred)
2 lbs. sweet potatoes, peeled and cut into quarters
1 quart heavy cream
Fresh microgreens and blue crab to garnish (optional)
Salt, to taste
Heat extra virgin olive oil in a medium pot over medium-high heat. Add onion, garlic and ginger and sauté for 4-5 minutes until softened and lightly browned.
Add stock, sweet potato and heavy cream; simmer for 30 minutes on medium heat.
Blend with a hand blender until smooth and add salt to taste. Garnish with fresh microgreens and blue crab, if using. Serve immediately.