Sweet Potato and Ginger Soup

Ingredients

1 tablespoon olive oil

2 tablespoons ginger, peeled and chopped (from a 2 inch piece)

1 teaspoon cumin

1/4 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon black pepper

3 medium sweet potatoes, peeled and chopped (4- 5 cups chopped

Heat oil in a large soup pot over medium heat.

Saute onion and ginger for 5-8 minutes, until onion is soft and translucent.

Add carrots and season with cumin, nutmeg, cayenne, salt and pepper; saute for another 3-4 minutes until spices are fragrant.

Add sweet potatoes, stirring to combine.

Pour in enough stock to just cover the vegetables.

Bring the soup to a simmer and cover, cooking until the vegetables are very tender, about 15 minutes.

Remove the soup from the heat and allow to cool slightly. Puree the entire pot either with an immersion blender or, in batches, in a food processor.

If the pureed soup is too thick, add a bit more stock.

Adjust the seasoning if necessary and reheat slightly if soup cooled significantly.

Serve garnished with 1 tbsp of peanuts.

The ginger contrasts the natural sweetness of the sweet potatoes and the peanuts add a great salty crunch.

Tuesday, October 12, 2010 - 10:56am