This is my favorite soup...
2 tsp olive oil
1 medium leek ( white part only, cut in half lengthwise, rinsed well between layers and thinly sliced
1 medium carrot, chopped
2 lbs. sweet potatoes or yams, peeled and cubed
1 1 inch piece fresh ginger, peeled and finely chopped, plus 1 tsp grated
4 cups chicken broth
3/4 tsp salt- to taste
Fresh Cilantro leaves for garnish
lime wedges
1. Heat oil in a 4-6 quart dutch oven or soup pot over medium-high heat. Add leek and carrot; cook, stirring often, until they begin to soften, 2-3 minutes
Stir in sweet potatoes 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 pot, season with salt and reheat. Just before serving stir in grated ginger- garnish with cilantro and squeeze lime into soup. ( if you like-- put a little plain yogurt in bottom of serving bowl and swirl in.)
**** The cilantro and lime make this soup sooooo goood.
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