Ginger And Sweet Potato Soup With Cilantro - cooking recipe

Ingredients

2 teaspoons olive oil
1 medium leek, white part only, cut in half lengthwise, rinsed well between layers and thinly sliced
1 medium carrot, chopped
2 lbs sweet potatoes or 2 lbs yams, peeled and cubed
fresh ginger, peeled and finely chopped, plus 1 teaspoon grated
4 4 cups reduced-sodium chicken broth, canned or 4 cups vegetable stock
3/4 teaspoon salt
1/4 cup low-fat plain yogurt
2 tablespoons 1% low-fat milk
fresh cilantro leaves (to garnish)
lime wedge

Preparation

Heat oil in a 4- to 6-quart Dutch oven or soup pot over medium-high heat. Add leek and carrot; cook, stirring often, until they begin to soften, 2 to 3 minutes. Stir in sweet potatoes (or yams) and chopped ginger. Add broth and bring to a boil. Cover, reduce heat to low and simmer until sweet potatoes are soft, about 30 minutes.
In batches, if necessary, transfer the soup to a blender or food processor and process until smooth. Return the soup to the pot, season with salt and reheat. Just before serving, stir in grated ginger. Whisk yogurt and milk in a small bowl until smooth. Ladle soup into bowls; drop a large dollop (or several small dollops) of thinned yogurt onto each one. Draw the tip of a knife or a toothpick through the yogurt to make decorative swirls. Garnish with cilantro and serve with lime wedges for squeezing into the soup.