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 How to: 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

 

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