Recipe: Gingered Yellow Sweet Potato Soup (blender)

GINGERED YELLOW SWEET POTATO SOUP

"Ginger reminds me of the islands - the Caribbean islands from Jamaica to Trinidad and all the beautiful ones in between - and its taste is ubiquitous throughout the cuisine, from beverages to desserts. I love starting with a bite of ginger to stimulate the palate, and here it provides a delightful contrast when mixed into the silky sweet potato puree. The yellow sweet potato variety has less natural sugar than the orange-fleshed kind so you won't feel as if you're starting with dessert."

3 1/2 pounds (about 4 large) yellow sweet potatoes, peeled and cut into 1-inch cubes
1 teaspoon coarse salt, plus more to taste
2 tablespoons unsalted butter
2 onions, minced (about 2 cups)
1 clove garlic, minced
1 piece (1 1/2-inches) fresh ginger, minced
1/4 teaspoon ground ginger
1 cinnamon stick
Freshly ground white pepper, to taste
Honey, to taste
1/2 cup heavy whipping cream
Chervil, chives, or parsley, for garnish

Place sweet potatoes in a large pot and cover with water; add 1 teaspoon salt. Bring to a boil; reduce heat to medium, and cook, uncovered, until fork-tender, about 15 minutes.

Meanwhile, in a medium skillet over low heat, melt butter; add onions, garlic, and fresh ginger. Cook until soft and translucent, about 15 minutes.

Drain potatoes, reserving the cooking liquid. Transfer 1 cup sweet potatoes and 1 cup cooking liquid to blender. Add 1/4 cup onion mixture, and blend, covered, until smooth. Pour the potato mixture into a large bowl. Repeat until all the potatoes are blended.

Using a fine sieve, strain the puree into a clean, large pot. Heat the puree over low heat, and season with ground ginger, cinnamon stick, salt, white pepper, and honey. Cook 30 minutes, until the flavors blend, and then stir in heavy cream. Remove cinnamon stick. Garnish with herbs and serve immediately.

Makes 8 servings (1 1/4 cups each)
Source: New Soul Cooking by Tanya Holland