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Gingered Sweet Potato Soup
by Chris Leishman

Ingredients

• 1 tablespoon olive oil
• 3 shallots, minced, about 1/3 cup
• Salt and pepper
• 1-1/2 tablespoons grated fresh ginger
• 3 cups vegetable or turkey stock
• 3 cups mashed cooked sweet potato or winter squash
• 1 cup lowfat milk
• 1/4 cup chopped cilantro
  

Method

Heat the oil in a large saucepan and add the shallots, 1/4 teaspoon salt, and a pinch of pepper. Cook over medium heat until the shallots begin to soften, about 3 minutes. Add the ginger and cook 1 minute more. Stir in stock and the sweet potato and heat together, about 15 minutes. Puree the soup until smooth in a blender (or use a stick blender), return to the pot, add the milk, and heat through, about 5 minutes more. Taste for salt and pepper, sprinkle the cilantro over each bowl, and serve.

Yield: 1-1/2 quarts
Per serving: Calories 176; Fat 3.5 g;
Saturated fat >1 g; Cholesterol 6 mg; Sodium 218 mg; Carbohydrate 31 g; Fiber 4 g; Sugars 14 g; Protein 5 g; Vitamin A 2343 RE; Vitamin C 29 mg; Calcium 97 mg; Iron>1 mg. This recipe is 18% fat.

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Chris Leishman began her cooking career at Greens Restaurant, the renowned vegetarian restaurant in San Francisco. Her interest in health and nutrition eventually led her to UCSF Medical Center where she was the Recipe Development Coordinator for both the patient and retail foodservice. She led cooking classes for the Outpatient Weight Management group, the Heart Disease Reversal Program, and Millberry Student Program. Her work for Dr. Dean Ornish's Heart Disease Reversal Programled to the publication of her cookbook Recipes From the Heart.

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