Creamy Curried Sweet Potato Soup

• 1 1/2 tablespoons olive oil
• 1 2/3 cups coarsely chopped onion
• 1 large clove garlic, coarsely chopped
• 1 tablespoon coarsely grated ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon turmeric
• 1/8 teaspoon hot red pepper flakes
• 2 1/2 pounds sweet potatoes, peeled and sliced 1/4-inch thick
• 6 cups salt-free chicken stock
• Salt and pepper
• 8 teaspoons goat cheese

1. Heat oil in a non-stick pot large enough to hold all the ingredients. Saute onion until it begins to brown, about 10 minutes. Add garlic and saute, stirring, for 30 seconds. Add ginger, cumin, coriander, cardamom, turmeric, pepper flakes, and stir well. Add sweet potatoes and stock and bring to a boil.
2. Reduce heat and simmer for about 20 minutes, until sweet potatoes are soft.
3. Puree soup with immersion blender. Season to taste with salt and pepper. If soup is too thick, add a little more stock.
4. Ladle into bowls, top each serving with a teaspoon of goat cheese, and stir to melt slightly.

olive oil, onion, clove garlic, ginger, ground cumin, ground coriander, ground cardamom, turmeric, hot red pepper, sweet potatoes, salt, salt, goat cheese

Taken from www.epicurious.com/recipes/member/views/creamy-curried-sweet-potato-soup-52303601 (may not work)