Sweet Potato Soup with Apple and Ginger

Every week we will post a recipe featuring fresh ingredients that can be harvested right from Common Good City Farm. By Elizabeth Packer and adapted from allrecipes.com We recently harvested the last of our sweet potatoes here on the farm, and now that the weather’s getting colder, it’s the perfect time to turn sweet potatoes into soup! This soup comes together quickly and it’s rich in vitamins and minerals and high in fiber. Serve with a green salad for a comforting dinner on a cool night.

Sweet Potato Soup with Apple and Ginger Ingredients: 1 tablespoon olive oil 1 medium onion, chopped 3 1/2 cups low-sodium vegetable stock 2 medium sweet potatos, peeled and diced 1 apple, peeled and chopped 3 large carrots, peeled and sliced 1 tbsp chopped fresh ginger Plain nonfat Greek-style yogurt (optional) Directions: Heat oil in large saucepan. Add onion and cook until soft, about 2 to 3 minutes. Add stock then add sweet potato, apple, carrot, and ginger. Bring to a boil, reduce heat, and simmer until vegetables are tender, about 15 minutes. Pour soup into a blender. Puree in batches until smooth. If you're using a standard blender, allow the mixture to cool first; hot liquid may cause the blender to squirt out contents. Pour puree back into the saucepan and stir until well blended and smooth. Add salt and pepper to taste. Serve with a dollop of yogurt on top, if desired.