Ginger and Sweet Potato Soup With Cilantro
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 teaspoons 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 2 lbs yams, peeled and cubed
- fresh ginger, peeled and finely chopped, plus 1 teaspoon grated
- 4 4 cups reduced-sodium chicken broth, canned or 4 cups vegetable stock
- 3⁄4 teaspoon salt
- 1⁄4 cup low-fat plain yogurt
- 2 tablespoons 1% low-fat milk
- fresh cilantro leaves (to garnish)
- lime wedge
directions
- 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.
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
When I have time on a weekend and have planned things out, there is nothing I'd rather do than prepare a great meal. Rarely do I test a recipe before serving it first to guests - I might if it is Indian cuisine or complicated foods that I need to develop some skill for. Even when I've found the perfect recipe, I still like to try new things; experiment with new flavours.
I've been able to create from recipes, enough interesting meals that I rarely feel that I'm better served in a restaurant -- well definitely not chains.
I really enjoy having friends over who think they are coming over just for the company and 'food' - and it turns out to be one of the best meals they have ever had -- satisfying for me; and surpised and enjoyed by them.
I'm a CFO during the day - and I enjoy it immensely - but if I had money to burn and all the time in the world to do it, I'd open some form of food fair. I'd sell Ontario wines and local produce; offer cooking courses; sell amazing gourmet antipastos and oils and vinegars and prepared sauces/marinades - and just enjoy the happy faces that would come in to try more. It would be fun.