Curried sweet potato soup with ginger, yogurt and cilantr

1 soup

Ingredients

Quantity Ingredient
2 tablespoons Unsalted butter
4 Leeks, white with a bit of green, cut in rings
2 Celery ribs, finely chopped
1 tablespoon Fresh ginger, peeled and minced
1 bunch Cilantro, stems removed, dried in paper toweling and
Salt and freshly ground
1½ pounds Sweet potatoes (or yams) peeled and thinly sliced, crosswise
1 tablespoon Curry powder (mild)
2 pinches Cayenne powder (to taste)
1 quart Chicken stock minced
1 small Container plain yogurt black pepper to taste

Directions

GARNISHES

SEASONING

YIELD: 1½ quarts

Melt butter in a soup-or stockpot. Add leeks, celery and ginger, cook over medium heat until wilted.

Add sweet potatoes (or yams), curry powder and stock. cover and simmer until sweet potatoes are tender, about 30 to 40 minutes.

Puree the soup in batches in blender, or food processor. (A blender will yield a smoother consistancy.) Return pureed soup to the stockpot and heat until warm. Add cayenne pepper, salt and black pepper to taste.

Serve, garnished with a dollop of yogurt and minced cilantro.

from a class at Cook's of Crocus Hill attended by- Mary Riemerman Submitted By MARY RIEMERMAN On 02-14-95

Related recipes