Now, I know not everyone likes the taste of aniseed. But I hope you do, because this soup is a delight on a cold winter’s day.
2 tbsp butter
1 medium onion, diced
2 inches ginger, grated
3 star anise
1kg sweet potatoes, peeled and chopped
1 litre vegetable stock
125ml cream (single or double)
6 tbsp sour cream / creme fraiche / yoghurt if you’re desperate
- Melt the butter in a large pot over medium heat. When it foams, add the onion, season with salt and freshly ground black pepper, and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
- Stir in 2 teaspoons of the ginger and the star anise. Add the sweet potatoes and stir to combine.
- Add the broth and water and stir well. Bring to a boil then reduce the heat to low and simmer, uncovered, until the sweet potatoes are completely tender, about 12 minutes.
- Remove from heat then allow the soup to cool slightly. Remove the star anise pods and discard. Process the soup in batches in a blender or food processor until very smooth.
- Return the soup to the pot and reheat over medium-low heat. Season with additional salt and pepper as necessary. Stir in the heavy cream, if using.
- Combine the sour cream and remaining 1/4 teaspoon ginger in a small bowl, stirring until well mixed.
- Serve the soup in warmed bowls, topped with a dollop of ginger cream.