Creamy Sweet Potato With Ginger Soup

Ingredients

• 2 tablespoons olive oil
• 1 1/2 lbs sweet potatoes, cut into 1-inch chunks
• 1 large onion, cut into large dice
• 1 tablespoon butter
• 1 pinch sugar
• 4 large garlic cloves, thickly sliced
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper
• 3 cups chicken broth
• 1 1/2 cups half-and-half (or heavy cream)
• salt & freshly ground black pepper, to taste

Directions

1. 1

   Heat oil over medium-high heat in a large, deep sauté pan until shimmering.

2. 2

   Add sweet potatoes, then onion; sauté, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.

3. 3

   Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.

4. 4

   Add ginger, nutmeg and cayenne pepper; continue to sauté until fragrant, 30 seconds to 1 minute longer.

5. 5

   Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until sweet potatoes are tender, about 10 minutes.

6. 6

   Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute.

7. 7

   Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.