2 t. olive oil
1 leek (white part only) sliced or one medium onion, sliced
1 carrot, peel and chopped
2 pounds sweet potato or yams, peeled and chopped
1 inch long piece of ginger, peeled and chopped
4 cups chicken or vegetable stock
Salt & pepper to taste
Grated ginger (for garnish)
2 T. fresh cilantro, coarsely chopped (for garnish)
Heat oil in a 4 quart pan or soup pot.
Add carrots and onions and cook until soft, about 5 minutes.
Add ginger and sweet potatoes and cook briefly, stirring until well mixed, about 1 minute.
Add stock. Bring to boil, then cover, lower heat to simmer and cook for 30 minutes.
Puree soup with a blender, immersion blender, or even a fork. Adjust seasonings.
Spoon into bowls and garnish with the ginger and cilantro if desired.