Creamy Sweet Potato Soup

Creamy Sweet Potato Soup

I've made this several times, and it always comes out good, even though I never really measure anything out.

• 2 Tbsp (1/4 stick) butter
• 1 cup chopped onion
• 2 small celery stalks, chopped
• 1 large garlic clove, chopped
• 1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces (about 5 cups)
• 4 cups chicken stock or canned low-salt chicken broth (use vegetable broth for vegetarian option)
• 1 tsp curry
• ¼ tsp ginger

1 Melt the butter in a large, heavy-bottomed pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes. Add chopped celery stalks, sauté about 5 minutes. Add garlic and sauté 2 minutes.

2 Add sweet potatoes, chicken stock, curry and ginger; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.

3 Working in batches, puree soup in blender until smooth. Return to pot. Season soup to taste with salt and pepper.