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Ginger & Sweet Potato Soup with Cilantro




Source of Recipe


The South Beach Diet online






Recipe Introduction


Use freshly grated gingerroot just before serving. Garnish each serving with a dollop of yogurt.





List of 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 pounds sweet potatoes or yams, peeled and cubed
  
• 1 1-inch piece fresh ginger, peeled and finely chopped, plus 1 teaspoon grated
  
• 4 cups chicken broth, homemade or canned
  
• 3/4 teaspoon salt or to taste
  
• 1/4 cup low fat plain yogurt
  
• 2 tablespoons 1% milk
  
• fresh cilantro leaves for garnish
  
• lime wedges
  






Instructions



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 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.
   
2. In batches, if necessary, transfer the soup to a blender or 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 top 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.
   






Final Comments


Makes 6 servings.