SPICY SWEET POTATO VICHYSSOISE

SPICY SWEET POTATO VICHYSSOISE image

Yield 6 servings

Number Of Ingredients 14

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1 tbsp olive oil
1 leek, white part only, rinsed and thinly sliced
2 tsp fresh ginger, minced
1 tsp garlic, minced
1/2 tsp cinnamon
4 cups sweet potato, peeled and cut into 1/4-inch diced
4 cups low-sodium vegetable stock
1/2 tsp sea salt
1/4 tsp cayenne pepper
1/8 tsp fresh ground black pepper
Pinch nutmeg
1 1/2 cup skim milk
1/4 cup low-fat plain yogurt (optional)
3 tbsp chives, thinly sliced (optional)

Steps:

ONE: In a medium saucepan, heat oil over medium-high heat. Add leek, ginger and garlic to pan and sauté for 3 to 4 minutes or until leeks are softened. Add cinnamon and potatoes and stir to combine. Add stock, increase heat to high and bring mixture to a boil. Reduce heat to medium-low and simmer for 20 minutes or until potato is tender when pierced with a fork. TWO: Transfer potato mixture to blender and purée in batches until smooth. Season with salt, cayenne, black pepper and nutmeg. Transfer to a sealable container and chill for a minimum of 2 hours; soup will be best if chilled overnight. (NOTE: Puréed mixture may taste strong without milk and yogurt at this point.) THREE: After potato purée has chilled, add milk and whisk to combine. Divide soup evenly among 6 bowls, garnish each bowl with 2 tsp yogurt and 1/2 tbsp chives (optional) and serve immediately. TIP: Chill serving bowls in fridge for about 1 hour prior to serving. SOME LIKE IT HOT: To serve warm, pour potato purée into a saucepan and whisk in skim milk. Warm over medium-high heat until hot, stirring frequently, being careful not to boil the soup or scorch the bottom of the pan. Garnish as directed above and serve immediately.