Sweet Potato Ginger Soup

Sweet Potato Ginger Soup

Serves 4
1 teaspoon ghee or olive oil
1 pinch red chili flakes
1 cup chopped leeks or onions
1 tablespoon minced fresh ginger or 1 teaspoon powdered ginger
2 tablespoons tamari
5 cups sweet potatoes, peeled and cubed1 teaspoon coriander
1 teaspoon garam masala
6 cups vegetable stock
¼ cup chopped fresh cilantro
Heat the oil in a soup pot over medium-high heat. Add the red chili flakes, leeks, ginger, and tamari. Sauté for 2 to 3 minutes. Add the sweet potatoes and sauté until they are well coated and begin to brown slightly. Add the coriander and garam masala. Sauté another 2 minutes, stirring frequently. Add the vegetable stock to cover the sweet potatoes and bring to a boil. Reduce the heat and simmer until the sweet potatoes are tender. Blend with a hand blender or food processor until the mixture has a smooth consistency, adding more stock as necessary. Reheat before serving and garnish with the chopped cilantro.