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Sweet Potato and Ginger Soup

2 teaspoons olive oil
1 medium leek, white part only, cut in half lengthwise, thinly sliced
1 medium carrot, chopped
2 pounds sweet potatoes or yams, peeled and cubed
1 1-inch piece fresh ginger, peeled and finely chopped
4 cups chicken broth
salt to taste
1/4 cup low-fat plain yogurt
2 tablespoons 1% milk
1 tbsp. grated ginger
Fresh cilantro leaves for garnish
Lime wedges
1. Heat oil in a 4- to 6-quart Dutch oven or soup pot over medium-high
heat. Add leek and carrot; cook, stirring often, until they begin to
soften, 2 to 3 minutes. Stir in sweet potatoes (or yams) and chopped
ginger. Add broth and bring to a boil. Cover, reduce heat to low and
simmer until sweet potatoes are soft, about 30 minutes.

2. In batches, if necessary, transfer the soup to a blender or food
processor and process until smooth. Return the soup to the pot,
season with salt and reheat. Just before serving, stir in grated ginger.
Whisk yogurt and milk in a small bowl until smooth. Ladle soup into bowls;
drop a large dollop (or several small dollops) of thinned yogurt onto each
one. Draw the tip of a knife or a toothpick through the yogurt to make
decorative swirls. Garnish with cilantro and serve with lime wedges for
squeezing into the soup.



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