Meatless Monday - Sweet Potato and Ginger Soup

It's been cold and snowy here in Atlanta and much worse for my friends and family up north.  That inspired me to post this recipe for a warming and hearty soup that is also quite delicious.  I have found that potato soups freeze well so you can make extra and have it ready for wintery dinners and lunches.  The ginger helps keep warm you and it's good for you but adjust the amount of ginger used to your taste.  I love it and can eat it all by itself.

Sweet Potato and Ginger Soup

Ingredients:

• 1/2 cup yogurt
• zest of 1 lime
• 1 TBS olive oil
• 1 onion, diced
• 3 cloves garlic, sliced
• 2 large sweet potatoes, cubed
• 4 cups vegetable stock
• 1/2 tsp ground cumin
• 1/4 tsp crushed red pepper flakes
• 2 -3 TBS fresh ginger root, chopped
• 1/4 creamy peanut butter
• juice from 1 lime
• fresh cilantro, chopped for garnish
• 1 roma tomato, diced

Directions:

Stir together yogurt and lime zest in a small bowl, cover and let sit in the refrigerator while you're making the soup.

Heat a stock pot, add the oil until it just starts to shimmer then add the onion and garlic.  Cook over medium heat until just softened, about 5 minutes.  Add the sweet potatoes, vegetable stock, cumin, red pepper flakes, and ginger.  Bring to a boil then reduce heat to simmer.  Cover and simmer for 15 minutes or until potatoes are tender.

Puree the soup using a blender or an immersion blender.  Add peanut butter and stir in throughly.  Add lime juice and a dash of salt if desired.

Serve hot with a dollop of yogurt/lime mix, diced tomatoes, and cilantro.



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