- 1 T olive oil
- 1 lb yellow onion, cut into chunks
- 1 lbs sweet potatoes, peeled and sliced thinly in a food processor (or by hand)
- 1/2 lb potatoes, peeled and sliced
- 1 oz fresh ginger root, grated or minced
- 2 C vegetable stock
- 2 C water
- 1T low sodium soy sauce
- salt and pepper to taste
Saute the onion in the olive oil for 5 minutes or so, then add the ginger and continue cooking for 10 to 20 minutes more. Add the sweet potatoes, potatoes, and the broth. Bring to a boil, then cover and simmer until the sweet potatoes are tender--about 20 minutes.
Puree some of the mixture in a blender (according to how smooth you want the soup to be). You may have to do it in more than one batch. Also, remember to take the glass or plastic center out of the lid of the blender and cover it with a kitchen towel instead. Otherwise you could end up with an exploding/steam situation because of the soup temperature.
Transfer back to the pot, stir in the soy sauce and salt and pepper, and keep warm until you are ready to serve it.
For thinner soup add more broth, water, or cream.
This soup goes well with a hearty brown bread.