Sweet Potato Soup Laced with Orange & Ginger
Prep Time:
Cook Time:
Serves:
Serves 12 as a first course
Ingredients
Yoghurt Garnish
1 ½ cups Greek yoghurt
3 teaspoon minced peeled fresh ginger
1 ½ teaspoon grated orange zest
Soup
8 Tablespoons extra virgin olive oil
3 ½ pounds sweet potatoes cut into ½ inch pieces
2 ¼ teaspoons honey
2 large leeks, chopped (white and pale green parts only)
1 1/3 cups finely chopped celery
2 teaspoons grated ginger
8 cups chicken broth
1 1/3 cups fresh squeezed orange juice
Preparation
Garnish
Mix all three ingredients together in a bowl.
Let stand until flavors meld.
Cover and refrigerate.
Soup
Preheat oven to 400F.
Toss olive oil, sweet potatoes and honey in a large bowl.
Arrange sweet potatoes on 2 baking sheets.
Roast about 30 minutes, until very tender and starting to brown.
In a large pot, saute leeks, celery and 2 teaspoons ginger in olive oil until leeks soften.
Add the roasted sweet potatoes and sauté 2 minutes.
Add broth and orange juice.
Bring mixture to a boil.
Reduce heat and simmer covered until leeks and celery are very tender, about 20 minutes.
Let cool a bit before pureeing in a food processor.
Thin with more broth if necessary.
Season well with salt and pepper.
Ladle into soup bowls and drizzle with yoghurt.