Sweet Potato Soup

2 Tbsp Olive Oil
6 cups peeled raw diced sweet potatoes (or any type yams)
1 large onion, diced
3 lg garlic cloves, minced
7 cups chicken broth (Kitchen Basics is very good in this recipe)
1 1/2 tsp fresh ground gingerroot
1/2 tsp nutmeg
1/8 tsp cayenne pepper
salt and pepper to taste
In large saucepan, heat the olive oil and cook the onions, without browning, until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add sweet potatoes, ginger root and chicken broth.
Bring to a boil, then reduce heat and simmer until potatoes are very tender.
Remove from heat and puree the soup in a blender or food processor (be careful as it’s very hot, puree a little at a time). 
Return to heat and adjust consistency with more broth if necessary.
Add seasonings and taste before adding salt/pepper.

Serves 8

Recipe by Mary Gay Roush, RN, CDE