Ginger Lime Broccoli and Sweet Potato Soup

So, it’s the start of winter/summer here in the Bay Area. This means at any given moment in the day it can be 55, windy and freezing cold or 75, sunny, hot and dry. Maybe we should call this Sinter? Wummer? Winmer? Suminter? As a result of this “season”, I find myself alternating between eating large amounts of raw vegetables salads and big bowls of hearty warming soups. Here’s one of those soups I put together last night – enjoy!

Ginger Lime Broccoli and Sweet Potato Soup


  • 1-2” piece ginger, peeled and chopped
  • 3-5 cloves chopped garlic
  • 1 diced red onion
  • Vegetable or chicken broth
  • 1-2 heads broccoli, chopped
  • 1 baked sweet potato
  • 2-3 small carrots, washed but not peeled, finely chopped.
  • Juice of 2 limes

Preheat the oven to 375 degrees. Bake the sweet potato for about 45 minutes, or until soft to the touch.

While the sweet potato is cooking, warm up the stock in a large soup pot and chop the ginger, onion and garlic. Saute with either coconut or olive oil for 5 minutes. Add in the chopped broccoli and carrots and cook for another 5-10 minutes. Add this to the warm stock and stir in salt and pepper to taste. Cover and let cook for another few minutes, or until the broccoli is to your desired tenderness.

Once the sweet potato is cool enough to handle, chop into coarse pieces. I like to leave the skin on as it adds more fiber to the soup but you can remove it if you’d like. Blend the coarsely chopped sweet potato with a small amount of the broth until smooth. Add this back to the soup pot and stir well.
Add in the lime juice and voila – delicious, warming soup that perfect for our Suminter!