Sweet Potato Ginger Soup

Adapted from The Chopra Center Cookbook by Deepak Chopra (John Wiley &
Sons, Inc.)

Eating a rainbow of colors isn't so easy in the winter, but here is a
soup that is as sweet and pungent, as it is colorful. More accurately,
the soup will be as colorful as the sweet potatoes that you choose,
which come in an array whose colors include red, orange, purple,
yellow and white. With the added benefit of only 3 grams of fat per
serving, this soup is a winner for your health.

1 teaspoon ghee or olive oil
1 pinch red chili flakes
1 cup chopped leeks or onions
1 tablespoon minced fresh ginger or 1 teaspoon powdered ginger
2 tablespoons tamari or Bragg Liquid Aminos
5 cups sweet potatoes, peeled and cubed
1 teaspoons coriander
1 teaspoon garam masala
6 cups vegetable stock
1/4 cup chopped fresh cilantro

Heat the oil in a soup pot over medium-high heat. Add the red chili
flakes, leeks, ginger, and aminos. Saute for two or three minutes. Add the
sweet potatoes and sauté until they are well coated and begin to brown
slightly. Add the coriander and garam masala. Saute another two minutes,
stirring frequently. Add the vegetable stock to cover the sweet potatoes
and bring to a boil. Reduce the heat to a simmer until the sweet potatoes
are tender. Blend with a hand blender or food processor into a smooth
consistency, adding more stock as necessary. Reheat before serving and
garnish with the chopped cilantro.

Serves 4.

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