Vegetarian Sweet Potato Soup with Orange and Ginger

Had I known Mel was going to make a sweet potato soup tonight as well, I would have waited to make mine! I basically had two dinners tonight because I couldn't resist trying. This soup is absolutely marvellous, thick and zesty, just packed with flavour. This one takes a little longer as far as prep goes, but it is totally worth it, and it makes alot (which means you can store away the leftovers in your fridge for a rainy day when you're too tired to be creative).

You will need:

6 cups sweet potatoes, peeled, cubed
1 and 1/2 cups onions, coarsely chopped
1 tablespoon olive oil
1 clove minced garlic
5 cups chicken broth
1 tablespoon orange zest, grated
1 tablespoon ginger root, grated
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

Prep:
1. Preheat oven to 425F
2. Spray a shallow roasting pan with non-stick spray. Add yams, onions, olive oil, and garlic and stir well. Roast, uncovered for 25 minutes. Stir once, halfway through cooking time.
3. Transfer mixture to a soup pot. Add broth, orange zest, ginger root, clove, cumin, salt, and pepper. Bring to a boil. Reduce heat to medium-low and simmer, covered for 10 minutes.
4. Transfer soup to a blender or food processor and puree until smooth- you may have to do this in batches- this is large recipe, so not all of it may fit in a small blender.

 

5. Put back in the pot to heat the soup back up again. Serve hot with a swirl of sour cream in the centre. Garnish with fresh cilantro- it's ridiculously good.