Sweet Potato and Ginger Soup
2 medium sweet potatoes – peeled and cut into 1 inch pieces
2 tsp chopped fresh ginger
½ cup chopped cilantro plus ¼ cup for garnish (set aside)
½ tsp cinnamon 2 tsp curry powder
2 cups water
1 cup low sodium organic vegetable stock Salt and pepper
¼ cup of Olive oil
- Place sweet potatoes and curry powder in vegetable stock, add 1 tsp salt and bring up to a boil, after that bring down to a simmer. Cook until soft.
- Add ginger and cilantro and cook for another 5 minutes and add cinnamon.
- Puree in a blender until smooth (let the soup cool down for about 10 minutes to avoid backsplash when blending) Pour in serving bowls, top with some chopped cilantro and a drizzle of olive oil if desired.