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Ginger & Sweet Potato Soup -Core




Source of Recipe


WW Community


List of Ingredients




2 tsp. olive oil
1 med. Leek, white part only, cut in half lengthwise, rinsed well between the layers, and thinly sliced
1 med. Carrot, chopped
2 pounds (about 4) sweet potatoes or yams, peeled and cubed
One 1-inch piece fresh gingerroot, peeled and finely chopped, plus 1 tsp. peeled and grated fresh gingerroot
4 cups ff chicken broth
2 tablespoons chopped fresh cilantro leaves

Recipe



Heat oil in a big pot over medium-high heat. Add the leek and carrot and cook, stirring, until they begin to soften, 2 to 3 minutes. Stir in the sweet potatoes and chopped gingerroot. Add the broth and bring to a boil. Cover the pot, reduce the heat to low, and simmer until the sweet potatoes are soft, about 30 minutes.
Use an immersion blender, and process until smooth. Add _ cup more broth or water if it seems too thick. Season with salt, to taste. Reheat before serving. Just before serving, stir in the grated gingerroot and garnish each serving with some of the cilantro. (makes 6 servings)