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 & tureric, each
• 1/8 teaspoon hot pepper flakes, optional
• 2 1/2 pounds sweetpotatoes, peeled and sliced 1/4 inch thick
• 6 cups no-salt-added chicken stock
• salt and freshly ground black pepper to taste
• 8 teaspoons fresh goat cheese

1. Heat oil in a nonstick 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.
2. To make the curry flavoring, add ginger, cumin, coriander, cardamom, turmeric and optional hot pepper flakes, and stir well. Add sweetpotatoes and stock, and bring to a boil. Reduce heat, and simmer for about 20 minutes, until sweetpotatoes are soft.
3. Puree soup in batches in blender or food processor. Season to taste with salt and pepper. (Soup can be made ahead of time and refrigerated. Reheat slowly to serve.) If soup is too thick, add a little more stock. Ladle into mugs, top each serving with a teaspoon of cheese, and stir to melt a little - adds a wonderful tanginess!

olive oil, onion, clove garlic, ginger, ground cumin, ground coriander, ground cardamom, hot pepper, sweetpotatoes, nosalt, salt, fresh goat cheese

Taken from food52.com/recipes/1695-curried-sweet-potato-soup (may not work)