Sweet Potato and Taro Soup with Ginger

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Creamy, comforting soup featuring earthy sweet potatoes and taro simmered with fresh ginger, perfect for cooler weather. This Taiwanese-inspired soup recipe, ready in about 50 minutes, pairs Sweet potatoes, Taro, Ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Taiwanese cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and dice 12 oz sweet potatoes and 8 oz taro into 1/2-inch cubes. Place in a pot with 1 inch peeled ginger and 4 cups chicken stock.
  2. Step 2: Bring to a boil over medium-high heat, then reduce to low. Cover and simmer 20-25 minutes until vegetables are tender.
  3. Step 3: Stir in 1/2 tsp salt and 1/4 tsp white pepper. Mix 1 tbsp cornstarch with 2 tbsp water to make a slurry.
  4. Step 4: Slowly pour slurry into soup while stirring until thickened and translucent, about 2 minutes. Remove from heat and rest 5 minutes before serving.

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