This soup is easy to make and especially satisfying on a cold winter night. It is delicious topped with a sprinkling of goat cheese, and reheats very well. Serve with little toasts or your favorite crackers.
adapted from: The Essential New York Times Cookbook
1 ½ tablespoons olive oil
1 cup coarsely chopped onion
1 large clove garlic, coarsely chopped
1 tablespoon coarsely grated fresh ginger
1 tsp ground cumin
½ tsp ground coriander
¼ tsp ground cardamom
¼ tsp turmeric
1/8 tsp crushed red pepper flakes (optional)
2 ½ lbs sweet potatoes, peeled & sliced ¼” thick
6 cups chicken broth
salt & pepper
fresh goat cheese, crumbled
Heat the oil in a pot large enough to hold all of the ingredients. Add the onion and sauté over medium heat until it begins to brown, about 10 minutes. Add the garlic and sauté, stirring for 30 seconds. Add the ginger, cumin, coriander, cardamom, turmeric, and red pepper flakes and stir well.
Add the sweet potatoes and broth and bring to a boil. Reduce the heat and simmer until the sweet potatoes are soft, about 20 minutes. Puree the soup in batches in a blender or food processor, or use a stick blender. If the soup is too thick, add a little more stock. Ladle into mugs or bowls, top each serving with about a tsp of cheese, and stir to melt a little.