Sweet potato soup

  • 6 cups peeled, cubed yams or sweet potatoes (about 3)
  • 1 ½ cups coarsely chopped onions
  • 1 Tbsp olive oil
  • 1 clove garlic, minced
  • 5 cups low sodium fat free chicken broth
  • 1 Tbsp each grated orange zest and ginger root
  • 1 whole clove
  • ½ tsp  ground cumin
  • ¼ tsp pepper
  • 6 Tbsp fat free sour cream
  • Chopped , fresh cilantro for garnish (optional)

Spray a shallow roasting pan with non-stick spray.  Add yams, onions, olive oil, and garlic.  Stir well.  Roast, uncovered at 425 for 25 minutes.  Stir once, halfway through cooking time.  Transfer mixture to a soup pot.  Add broth, orange zest, ginger root, clove, cumin and pepper.  Bring to a boil.  Reduce heat to medium-low and simmer, covered for 10 minutes.  Work in batches, transfer soup to a blender or food processor and puree until smooth.  Serve hot with a swirl of sour cream in the center.  Garnish with cilantro if desired.