- 6
- 15 mins
- 45 mins
Ingredients
- 1 Tablespoon extra-virgin olive oil
- 1 small onion - chopped
- 2 garlic cloves - thinly sliced
- 2 teaspoons grated fresh ginger
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1 generous pinch of freshly ground black pepper
- 2 medium sweet potatoes
- 1 1/2 cups lower-sodium chicken broth
- 1 cup 1% Milk
Preparation
Step 1
In a large saucepan, heat 1 tablespoon extra-virgin olive oil over medium heat. Add 1 chopped small onion,
2 thinly sliced garlic cloves, 2 teaspoons grated fresh ginger, 1 teaspoon dried thyme, 1/4 teaspoon salt, and a generous pinch of freshly ground black pepper. Cook, stirring occasionally, until softened, about 7 minutes. Meanwhile, pierce 2 medium unpeeled sweet potatoes all over with a fork. Cook in a microwave until tender, about 10 minutes. Cool briefly, peel, and add flesh to the pan. Add 1 1/2 cups lower-sodium chicken broth and 1 cup 1% milk. Bring to a simmer, stirring occasionally, then simmer for 5 minutes. Transfer soup, in batches to a blender, and puree until smooth. Return to the pan and heat through. Adjust seasonings and serve hot.