30 ml olive oil 2 tbsp
2 onions, chopped
2 garlic cloves, crushed
1 piece fresh ginger, finely grated (2 inc / 5 cm)
5 ml ground cumin 1 tsp
5 ml ground turmeric 1 tsp
2 ml ground cinnamon 1/2 tsp
750 g sweet potato, peeled & diced 1 1/2 lb
225 g potatoes, peeled & diced 1/2 lb
2 bay leaves
1.3 L chicken or vegetable stock 5 cup
10 ml honey 2 tsp
30 ml lemon juice 2 tbsp
salt & pepper to taste
In a large saucepan; heat oil over medium heat. Add onions and saute for 2 to 3 minutes or until translucent. Stir in garlic, ginger and spices and cook 2 minutes.
Add sweet potato, potato, bay leaves and stock. Bring to boil. Reduce heat and simmer for 20 minutes or until potatoes are soft.
Allow soup to cool a little and then puree mixture with hand held blender and gently reheat. Stir in honey, lemon juice, salt and pepper.
Serves: 4