Fusion Spiced Sweet Potato Soup


2 tablespoons butter
2 tablespoons finely grated fresh gingerroot
3 celery stalks, finely chopped
1 large onion, finely chopped
1 tablespoon curry powder
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/8 teaspoon nutmeg
2-1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
6 cups reduced-sodium chicken broth
1/2 teaspoon dried thyme
1 small bay leaf
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup milk


Melt the butter in a large pot over medium heat. Add the gingerroot, celery and onion. Cook 5 to 7 minutes or until soft. Add the curry powder, cinnamon, cayenne and nutmeg. Cook for 1 minute, stirring constantly. Add the sweet potatoes, broth, thyme, bay leaf, salt and pepper. Increase heat to high and bring to a boil. Reduce heat to medium and simmer for 30 minutes or until the potatoes are soft and cooked through.

Transfer the soup in batches to a blender or food processor and puree. Return the soup to the pot. Stir in the milk and heat to serving temperature. Serves 12.

Nutritional information:

Per serving: 180 calories / 4 grams fat / 8 grams protein / 28 grams carbohydrates / 4 grams dietary fiber

(Adapted from “The Color Code,” Hyperion, 2002)