Ginger & Sweet Potato Soup with Cilantro

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.