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Sweet potato and ginger soup (with a kick) Recipe (by Gail Miller)

Ingredients

2 tbsp olive oil 1.5 pounds peeled sweet potatoes cut into 1-inch chunks 1 large onion, diced 1 tbsp butter 1 pinch brown sugar 3 large garlic cloves, sliced

1.5 tsp fresh chopped (finely diced) ginger 0.5 tsp ground nutmeg 0.25 tsp cayenne pepper (more or less depending on how spicy you like it) 3 to 6 cups of chicken broth (depending on how thick you want the soup) salt and pepper to taste

Directions

1. Heat oil over medium-high heat in a large, deep pan.
2. Add sweet potato chunks, then onion, stirring very little at first then more frequently until veggies start to turn golden brown. (approx. 10 mins)
3. Reduce heat to low and add butter, sugar and garlic. Continue cooking until veggies are rich spotty caramel colour. (another 10 mins)
4. Add ginger, nutmeg and cayenne pepper, continue to saute for 1 more min.
5. Add broth (you decide how much or little depending on how thick you like your soup). Simmer, partially covered, until sweet potatoes are tender (approx. 10 mins).
6. Using a blender, puree until very smooth - 30 secs to 1 min.
7. Return to pan. If you wish you can add some milk or half and half (I tried that the first time I made this and it was a little rich for me). Add salt and pepper to taste. Heat through and ladle into bowls.

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