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Aromatic Sweet Potato Soup with Ginger and Lime

November 8, 2023 By
Aromatic Sweet Potato Soup with Ginger and Lime
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Recipe By Silvia Baldini — Elevate your comfort food game with this vibrant sweet potato soup. This delightful blend of wholesome ingredients makes it a breeze to prepare. Loaded with sweet potatoes, this soup brings a wealth of vitamins and nutrients. Not only does it taste fantastic, but it also nourishes your body with every spoonful. Infused with the perfect blend of red curry and ginger, this soup adds a delightful touch of warmth to keep you cozy and satisfied. To tie it all together, I have incorporated coconut milk, giving the soup a luxurious and velvety texture. It's the secret ingredient that elevates this dish to a whole new level of comfort. Warm your soul and treat your taste buds to the perfect balance of flavors and textures.
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Aromatic Sweet Potato Soup with Ginger and Lime
Yum
Print Recipe
Recipe By Silvia Baldini — Elevate your comfort food game with this vibrant sweet potato soup. This delightful blend of wholesome ingredients makes it a breeze to prepare. Loaded with sweet potatoes, this soup brings a wealth of vitamins and nutrients. Not only does it taste fantastic, but it also nourishes your body with every spoonful. Infused with the perfect blend of red curry and ginger, this soup adds a delightful touch of warmth to keep you cozy and satisfied. To tie it all together, I have incorporated coconut milk, giving the soup a luxurious and velvety texture. It's the secret ingredient that elevates this dish to a whole new level of comfort. Warm your soul and treat your taste buds to the perfect balance of flavors and textures.
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Ingredients
  • 1 tablespoon olive oil
  • 1 medium white onion chopped
  • 1 medium leek cleaned, white part and only sliced
  • 1 large clove garlic, crushed
  • 1 teaspoon grated fresh ginger
  • 1-1 1/2 teaspoons red Thai curry paste
  • 1 lb sweet potato, peeled and sliced
  • 1/2 pint chicken stock
  • 7 fl oz coconut milk 1 can
  • seasalt
  • freshly ground black pepper
GARNISH
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon finely grated zest of a lime
Servings: people
Instructions
  1. Heat the oil in a large lidded saucepan, add the onion, the leek and garlic, cover and sweat for 10 minutes, shaking the pan occasionally.
  2. Stir in the ginger and curry paste and cook for 1 minute.
  3. Add the sweet potatoes, stock and coconut milk. Bring to the boil, cover and simmer for 20 minutes, or until the potato is soft.
  4. Cool sightly before blending until smooth and creamy. You may need to add a little more stock to achieve the right consistently. Season to taste and re-heat gently.
  5. Serve in warmed bowls with a dash of fresh ginger and lime zest on top.
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Chilled Summer Gazpacho

June 15, 2022 By
Chilled Summer Gazpacho
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Recipe by Silvia Baldini— Gazpacho is my favorite summer no-cook soup/meal. It's is like a trip to the farmer market in a bowl. Super easy to make = less time in the hot kitchen. It's packed with loads of vitamins and antioxidants and bursting with flavors. Tomatoes are the star here, so be sure to select perfectly ripe tomatoes. I buy the best tomatoes I can find and I store them on the counter not in the fridge to preserve their flavor. Then by mid August (chipmunks willing) I use my own. For a more developed flavor, I chill the tomato gazpacho for a couple of hours or so before serving. You can make it ahead of time and chill it overnight. Top with a drizzle of extra virgin olive oil, a few fresh herbs, lemon wedges and and hot chili oil or Tobasco on the side.
Servings Prep Time
8 cups 25 minutes
Servings Prep Time
8 cups 25 minutes
Chilled Summer Gazpacho
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Recipe by Silvia Baldini— Gazpacho is my favorite summer no-cook soup/meal. It's is like a trip to the farmer market in a bowl. Super easy to make = less time in the hot kitchen. It's packed with loads of vitamins and antioxidants and bursting with flavors. Tomatoes are the star here, so be sure to select perfectly ripe tomatoes. I buy the best tomatoes I can find and I store them on the counter not in the fridge to preserve their flavor. Then by mid August (chipmunks willing) I use my own. For a more developed flavor, I chill the tomato gazpacho for a couple of hours or so before serving. You can make it ahead of time and chill it overnight. Top with a drizzle of extra virgin olive oil, a few fresh herbs, lemon wedges and and hot chili oil or Tobasco on the side.
Servings Prep Time
8 cups 25 minutes
Servings Prep Time
8 cups 25 minutes
Ingredients
  • 2 oz ripe tomatoes, peeled, deseeded and roughly chopped
  • 1 medium red onion, peeled and roughly chopped
  • 1 medium cucumber, peeled, seeded and roughly chopped
  • 1 medium red or yellow pepper, seeded and chopped
  • 2 tablespoons fresh Italian parsley leaves
  • 1 small garlic clove, peeled
  • 2 cups tomato juice
  • 3 teaspoons sherry vinegar, more to taste
  • ½ cup extra virgin olive oil, more to taste, plus more for drizzling
  • 1 tablespoon freshly squeezed lemon juice
  • Sea salt and freshly ground pepper to taste
  • Tabasco sauce, to taste
Servings: cups
Instructions
  1. Place all ingredients in a large bowl. Use an immersion blender or blend in batches, to desired smoothness. Blend pausing occasionally to scrape down the sides with a rubber spatula.
  2. Place in a container. Chill several hours or overnight to allow the flavors to blend.
  3. Before serving, adjust the seasonings to taste with more salt, vinegar, pepper, lemon or Tabasco. Serve in glasses, over ice if desired, or in a bowl. I like to add a few drops of olive oil on top and chopped tomatoes and cucumbers.
Recipe Notes

You can freeze gazpacho soup for a good 6 months. Add a dollop of crab meat, avocados or grilled shrimps for a heftier meal.

I like my gazpacho somewhat chunky, so I only pulse a few times in the blender. But feel free to blend more and strain it if you prefer a smooth consistency.

Add a splash of Vodka for a great Bloody Mary.

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Fall Recipes

October 9, 2017 By

I’m in love with this dish.
♥
A sustaining and tasty fall salad. Sweet roasted and spicy pumpkin is topped with layers of crunchy apples, woodsy pine nuts and a load of iron clad spinach. I suggest Crown prince pumpkins (the large gray Cinderella ones with shiny skin) because they have the best texture and deep autumnal flavor but butternut squash works well and will still taste great.

 

 

 

 

 

 

 

 

 

 

 

 

 

Spiced pumpkin wedges with spinach, apple & pine nuts
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Recipe By Silvia Baldini— A lovely sustaining and tasty fall salad. Sweet roasted and spicy pumpkin is topped with layers of crunchy apples, woodsy pine nuts and a load of spinach. I'm in love with this dish.
Servings
4/6 people
Servings
4/6 people
Spiced pumpkin wedges with spinach, apple & pine nuts
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Recipe By Silvia Baldini— A lovely sustaining and tasty fall salad. Sweet roasted and spicy pumpkin is topped with layers of crunchy apples, woodsy pine nuts and a load of spinach. I'm in love with this dish.
Servings
4/6 people
Servings
4/6 people
Ingredients
PUMPKIN
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon crushed chilli flakes
  • 1/4 teaspoon coarse salt
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 1 medium pumpkin, peeled, halved lengthwise, seeded and cut into 6-8 wedges
SPINACH
  • 3 tablespoons pine nuts
  • 2 tablespoons olive oil
  • 1 red onion, sliced
  • 1/2 teaspoon crushed chilli flakes
  • 1 tart apple (Granny Smith or similar), peeled, cored and diced
  • 2 garlic cloves crushed
  • 1 teaspoon ground cumin
  • 2 teaspoons runny honey
  • 1 pound washed spinach sliced in ribbons
  • 5 tablespoons double cream
  • 1 tablespoon chopped fresh cilantro
  • 1 pinch salt
  • 1 pinch fresh ground black pepper
Servings: people
Instructions
  1. Heat the oven to 400F Put coriander, cumin, fennel, cinnamon and chilli with the salt into a mortar and pestle and crush until finely ground. Add the garlic and olive oil and pound to a paste. Rub this spice mix evenly all over the pumpkin wedges. Arrange in a single layer in a roast until tender, about 40 minutes.
  2. Make the spinach topping when the pumpkin is nearly done. Toast the pine nuts in a dry heavy frying pan over the low heat, shaking the pan once or twice, until nutty and golden, about 5 minutes.
  3. Put the oil in a large pan over medium heat. When it's hot, add the onion and chilli and cook until soft and wilted, 5 to 10 minutes. Stir in the apple and garlic ad cook until the apple starts to turn gold, about 5 minutes. Stir in the cumin, honey and two tablespoons of the pine nuts. Add the spinach and cook until just wilted, about 3 minutes, then pour in the cream and heat through. Add salt and pepper to taste.
  4. Arrange the roast pumpkin onto a serving platter, pour over the spinach sauce and sprinkle over the chopped cilantro and remaining pine nuts. Serve at once.
Recipe Notes

THINK AHEAD

You can bake the pumpkin a day ahead; reheat gently in a 300F oven, about 20 minutes. The spinach sauce is best made just before serving as it loses its bright green colour if you leave it sitting around but it takes only a few minutes if you have your pine nuts ready and toasted and your spinach chopped.

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This soup is made with an unexpected combination of healthy and powerful ingredients that taste sublime together. Eggplant, toasted almonds, dried soft apricots and turmeric. Grilling and charring the eggplant gives smoky flavor while the apricots and the almonds bring sweetness and a lovely texture. A sprinkle of turmeric and cumin gives a mediterranean touch to the soup and a hefty squeeze of lemon brightens it up. I serve the soup hot or even better at room temperature, in big bowls for supper or a sustaining lunch.


 

Eggplant, Almond, Tumeric and Apricot Soup
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Recipe By Silvia Baldini — I'm big fan of eggplant and this soup is made with an unexpected combination of healthy and powerful ingredients that taste sublime together. Eggplant, toasted almonds, dried soft apricots and turmeric. Grilling and charring the eggplant gives smoky flavor while the apricots and the almonds bring sweetness and a lovely texture. A sprinkle of turmeric and cumin gives a mediterranean touch to the soup and a hefty squeeze of lemon brightens it up. I serve the soup hot or even better at room temperature, in big bowls for supper or a sustaining lunch.
Servings Prep Time
4/6 people 25 minutes
Cook Time
25 minutes
Servings Prep Time
4/6 people 25 minutes
Cook Time
25 minutes
Eggplant, Almond, Tumeric and Apricot Soup
Yum
Print Recipe
Recipe By Silvia Baldini — I'm big fan of eggplant and this soup is made with an unexpected combination of healthy and powerful ingredients that taste sublime together. Eggplant, toasted almonds, dried soft apricots and turmeric. Grilling and charring the eggplant gives smoky flavor while the apricots and the almonds bring sweetness and a lovely texture. A sprinkle of turmeric and cumin gives a mediterranean touch to the soup and a hefty squeeze of lemon brightens it up. I serve the soup hot or even better at room temperature, in big bowls for supper or a sustaining lunch.
Servings Prep Time
4/6 people 25 minutes
Cook Time
25 minutes
Servings Prep Time
4/6 people 25 minutes
Cook Time
25 minutes
Ingredients
  • 2 medium eggplants
  • 1 tablespoon extra virgin olive oil
  • salt
  • 1 onion chopped
  • 1 clove garlic crushed
  • 2 teaspoons grated gresh ginger
  • 2 teaspoons ground coritander
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon turmeric
  • 2 pints vegetable stock
  • 4 oz dried apricots, roughly chopped
  • 4 tablespoons Marsala or Sherry
  • 2 tablespoons clear honey
  • 1/2 medium fresh lemon juice
  • 3 oz lightly toasted grounds almonds
Servings: people
Instructions
  1. Heat a grill pan to fairly high. Spread the eggplants out on a rack over the grill pan. Brush lightly with oil and season. Grill on both sides for about 12-20 minutes until golden. You can also use the oven broiler.
  2. Meanwhile, heat the oil in a large lidded saucepan. Add the onion, garlic, ginger, coriander, cumin seeds and turmeric. Cover and sweat for 10 minutes.
  3. Stir the grilled eggplants into the onion mixture with the stock, apricots, Marsala, honey and lemon juice. Bring to the boil, cover and simmer for 20 minutes.
  4. Add the almonds and simmer for 5 minutes.
  5. Allow to cool slightly before puréeing until smooth. Check seasoning.
  6. Return to the rinsed out pan and re-heat slowly. Divide between warmed serving bowls and serve.
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Eggplant, Almond, Tumeric and Apricot Soup

October 6, 2017 By
Eggplant, Almond, Tumeric and Apricot Soup
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Recipe By Silvia Baldini — I'm big fan of eggplant and this soup is made with an unexpected combination of healthy and powerful ingredients that taste sublime together. Eggplant, toasted almonds, dried soft apricots and turmeric. Grilling and charring the eggplant gives smoky flavor while the apricots and the almonds bring sweetness and a lovely texture. A sprinkle of turmeric and cumin gives a mediterranean touch to the soup and a hefty squeeze of lemon brightens it up. I serve the soup hot or even better at room temperature, in big bowls for supper or a sustaining lunch.
Servings Prep Time
4/6 people 25 minutes
Cook Time
25 minutes
Servings Prep Time
4/6 people 25 minutes
Cook Time
25 minutes
Eggplant, Almond, Tumeric and Apricot Soup
Yum
Print Recipe
Recipe By Silvia Baldini — I'm big fan of eggplant and this soup is made with an unexpected combination of healthy and powerful ingredients that taste sublime together. Eggplant, toasted almonds, dried soft apricots and turmeric. Grilling and charring the eggplant gives smoky flavor while the apricots and the almonds bring sweetness and a lovely texture. A sprinkle of turmeric and cumin gives a mediterranean touch to the soup and a hefty squeeze of lemon brightens it up. I serve the soup hot or even better at room temperature, in big bowls for supper or a sustaining lunch.
Servings Prep Time
4/6 people 25 minutes
Cook Time
25 minutes
Servings Prep Time
4/6 people 25 minutes
Cook Time
25 minutes
Ingredients
  • 2 medium eggplants
  • 1 tablespoon extra virgin olive oil
  • salt
  • 1 onion chopped
  • 1 clove garlic crushed
  • 2 teaspoons grated gresh ginger
  • 2 teaspoons ground coritander
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon turmeric
  • 2 pints vegetable stock
  • 4 oz dried apricots, roughly chopped
  • 4 tablespoons Marsala or Sherry
  • 2 tablespoons clear honey
  • 1/2 medium fresh lemon juice
  • 3 oz lightly toasted grounds almonds
Servings: people
Instructions
  1. Heat a grill pan to fairly high. Spread the eggplants out on a rack over the grill pan. Brush lightly with oil and season. Grill on both sides for about 12-20 minutes until golden. You can also use the oven broiler.
  2. Meanwhile, heat the oil in a large lidded saucepan. Add the onion, garlic, ginger, coriander, cumin seeds and turmeric. Cover and sweat for 10 minutes.
  3. Stir the grilled eggplants into the onion mixture with the stock, apricots, Marsala, honey and lemon juice. Bring to the boil, cover and simmer for 20 minutes.
  4. Add the almonds and simmer for 5 minutes.
  5. Allow to cool slightly before puréeing until smooth. Check seasoning.
  6. Return to the rinsed out pan and re-heat slowly. Divide between warmed serving bowls and serve.
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Celeriac and Apple Soup with Pancetta & Cabbage

December 9, 2015 By

celeriacsoup-silvia-baldini

photo by silvia baldini


Celeriac and Apple Soup with Pancetta & Cabbage
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This heartwarming celeriac and apple soup is featured in the Westport Farmers Market blog. http://westportfarmersmarket.com/blog/
Servings Prep Time
4 people 25 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 25 minutes
Cook Time
20 minutes
Celeriac and Apple Soup with Pancetta & Cabbage
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Print Recipe
This heartwarming celeriac and apple soup is featured in the Westport Farmers Market blog. http://westportfarmersmarket.com/blog/
Servings Prep Time
4 people 25 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 25 minutes
Cook Time
20 minutes
Ingredients
Soup
  • 2 tbsp Butter 30g
  • 1 tbsp olive oil
  • 1 large chopped yellow onions
  • 2 cloves garlic
  • 1 chopped carrot
  • 2 apples, chopped no skin
  • 1 medium celeriac, chopped
  • 1 medium potato, chopped peeled
  • 4 cups hot stock water can be used
Garnish
  • 3/4 cup cubed pancetta
  • 1/2 cup shredded cabbage Savoy or what ever is in season
Servings: people
Instructions
  1. Melt the butter with the oil in a pan over low heat. Add the onions, garlic and carrot. Cook gently until softened but not colored, about 10 minutes. Add the apples the celeriac and potato then the stock. Turn the heat to medium and bring to the boil. Season.
  2. Simmer for 20 minutes. Cool for a while.
  3. Put the soup in a food processor or use a hand held immersion blender and pulse until silky smooth.
  4. Return the soup to a rinsed pan over medium heat, thin if necessary with water or stock. Reheat until simmering. Add the pancetta and cabbage and simmer until the cabbage is bright green about 15 minutes. Add salt and pepper to taste.
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Coconut, Squash and Ginger Soup and Macadamia, Basil Pesto

October 28, 2015 By

soup-silvia-baldini-squash-coconut

Coconut, Squash and Ginger Soup
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Servings Prep Time
6-8 people 25 minutes
Cook Time
35 minutes
Servings Prep Time
6-8 people 25 minutes
Cook Time
35 minutes
Coconut, Squash and Ginger Soup
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Servings Prep Time
6-8 people 25 minutes
Cook Time
35 minutes
Servings Prep Time
6-8 people 25 minutes
Cook Time
35 minutes
Ingredients
Soup
  • 1 large butternut squash peeled and cubed
  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 3 cups chicken or vegetable stock
  • 2 tsp toasted powder cumin
  • 1 tsp grounded curry
  • 2 tsp grated fresh ginger more for extra kick
  • 14 ounces light coconut milk 1 can
Macadamia Nuts and Basil Pesto
  • 1/2 cup macadamia nuts
  • 2 cups basil leaves
  • 1 tsp lemon juice
  • salt and pepper
  • 1/2 cup extra virgin olive oil
Servings: people
Instructions
Soup
  1. Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.
  2. Add the squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 25 minutes.
  3. Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed.
  4. Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.
  5. To serve, ladle soup into each bowl, then place a small mound macadamia basil pesto in the center.
Macadamia, basil pesto
  1. Toast the macadamia nuts in the oven. Put in a mortar with the basil, salt pepper and lemon juice. Work in to a paste. You can also use small blender. Add the olive oil and mix well.
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End Of Summer Minestrone

September 15, 2015 By

minestrone-silvia-baldini

End Of Summer Minestrone
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Servings Prep Time
8 people 25 minutes
Cook Time
45-50 minutes
Servings Prep Time
8 people 25 minutes
Cook Time
45-50 minutes
End Of Summer Minestrone
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Servings Prep Time
8 people 25 minutes
Cook Time
45-50 minutes
Servings Prep Time
8 people 25 minutes
Cook Time
45-50 minutes
Ingredients
  • 3 tbsp olive oil
  • 1 minced garlic clove
  • 2 cups chopped yellow onions
  • 2 chopped carrot
  • 2 medium chopped celery stalks
  • 1 cup smoked bacon or pancetta cubed
  • 1 parmesan rind
  • 1 quart stock chicken or vegetables
  • 1 cup beans cooked or canned
  • 1 cup chopped stewed tomatoes passata
  • 1 bunch kale leaves or large spinach cleaned and deveined
  • 2 medium zucchini cubed
  • 2 cups green beans sliced in small sections
  • salt and pepper
  • 1 bouquet garni tie together rosemary, parsley, thyme, 1 bay leaf
Servings: people
Instructions
  1. Warm olive the olive oil in a large pot over medium heat.
  2. Add garlic, onions, celery and carrots . Cook 3 to 5 minutes to soften. Add the bacon or pancetta and crisp.
  3. Stir in the beans. Stew slowly for 5 minutes. Add the tomatoes, stock and bouquet garland season. Add the parmesan rind. Bring to a boil and slow simmer for 25-30 minutes until soft vegetable are soft.
  4. Remove from heat. Discard the bouquet garni and parmesan rind and with an immersion blender whiz to a chunky consistency. YOu can also use a blender or a food processor.
  5. Return the soup to the pot on a medium/slow heat and add remaining vegetables. Cook for 15/ 20 minutes. The vegetables should be cooked but with a bit a of a bite.
  6. Serve warm or room temperature. Garnish with pesto, crunchy pancetta, a grain and some parsley.
Recipe Notes

Freeze before adding kale, beans and zucchini for up to 6 months.

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