Sweet Potato Ginger Soup
Yield: 3-4 servings
Ingredients:
2 medium-sized sweet potatoes
Olive oil (or a comparable vegetable oil)
1/4 onion
1/2 clove of garlic
1 large carrot
1 tbsp butter
1 tbsp flour
1 1/2 tbsp salt
A 1-inch piece of ginger
1/8 tsp cinnamon
1 1/2 cups chicken broth (or veggie broth)
1 cup milk
1. Brush sweet potatoes with olive oil and bake at 450 degrees until soft inside, about 45 minutes.
2. While potatoes are baking, chop the onion, garlic, carrot, and ginger into thin slices and sauté in olive oil for ~5 minutes.
3. Scoop out insides of sweet potatoes with a spoon and put it in a blender, along with the onion, garlic, carrot, ginger, butter, flour, broth, and seasonings. Purée until smooth.
4. Pour into a pot and stir in the milk.
5. Cook on high until the soup reaches a boil, stirring constantly.
6. Simmer on low for 5 minutes. Serve immediately.
Recipes referenced: mostly this one with helpful suggestions from this one.