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Ginger & Sweet Potato Soup with Cilantro*

2 tsp olive oil
1 medium leek, white part only, cut in half lengthwise, rinsed well between layers, and thinly sliced
1 medium carrot, chopped
2 lbs sweet potatoes or yams, peeled and cubed
1 1-inch piece fresh ginger, peeled and finely chopped, plus 1 tsp grated
4 cups chicken broth (homemade or reduced-sodium canned), or vegetable stock
3/4 tsp salt, or to taste
1/4 cup nonfat plain yogurt
2 Tbsp 1% milk
Fresh cilantro leaves for garnish
Lime wedges

Heat oil in a 4- to 6-quart Dutch oven or soup pot over medium-high heat. Add leek and carrot. Cook, stirring often, until they begin to soften, 2 to 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.

In batches, if necessary, transfer the soup to a blender or food 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, and drop a large dollop (or several small dollops) of thinned yogurt onto each one. Draw the tip 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.

Makes 8 servings
Prep time: 15 minutes
Start to finish: 50 minutes

Nutritional Information:
128 calories
2 g total fat (1 g sat fat)
2 mg cholesterol
24 g carbohydrate
4 g protein
4 g fiber
301 mg sodium

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