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Sunday, February 26, 2017

Sweet Potato & Ginger Soup with Cilantro

Cooking time: 30 minutes
No. of Servings: 8

Ingredients:
1 bag Ore-Ida Steam n' Mash Cut Sweet Potatoes
2 tbsp olive oil
1 medium leek, white part only, cleaned and thinly sliced
1 ½ cups Ready Pac shredded carrots
1 tbsp Gourmet Garden preminced ginger plus 1 tsp
4 cups Swanson less-sodium chicken broth
salt and pepper to taste
½ cup nonfat plain yogurt
fresh cilantro leaves for garnish
lime wedges

Directions:
You will need: soup pot, blender, ladle
Microwave Steam n' Mash Cut Sweet Potatoes according to package
directions; set aside. Heat oil in a soup pot over medium-high heat. Add
leek and carrot and saute until they begin to soften, about 4 to 5
minutes. Stir in broth, sweet potatoes, and 1 tablespoon minced ginger.
Bring to a boil then reduce heat to low. Simmer for 15 minutes.
Transfer the soup to a blender and process until smooth; in batches if
necessary. Return the soup to the pot and reheat; adjust seasoning with
salt and pepper. Just before serving, stir in remaining 1 teaspoon
minced ginger. Ladle soup into bowls, and serve with a large dollop of
yogurt. Garnish with cilantro and serve with lime wedges.

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