1/2 C diced celery (optional, and I generally vote no...)
2-3 tsp grated ginger
2 tsp grated lime zest
1/2 tsp cumin
2 1/2 C cooked, mashed sweet potato (about 6 medium potatoes)
5 C vegetable stock (or water)
1/2 C milk
salt and pepper
Instructions
In a large pot, cook the celery, onions and carrots over medium heat in about a teaspoon of oil until tender, about 15 minutes. Add in grated ginger, lime zest and cumin. Stir to combine.
Add in sweet potato and vegetable stock, stirring to break up any large pieces of sweet potato. Bring to a simmer, then cover and cook for 15-20 minutes, until flavors have melded.
Remove from heat and use a stick blender to puree soup. Or, working in batches, puree the soup in a blender. Stir in milk. Add salt and pepper, to taste.
Serving
Suggestions
Makes 8 first-course servings, or 4 main servings
Originally Submitted
9/27/2008
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