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Sweet Potato, Ginger, and Orange Soup

This soup is completely divine! Plus, there is zero guilt factor due to the fact that there is no cream and the only ingredients are veggies. This would be a lovely first course for Thanksgiving or a fabulous and cozy supper any time of year. Top with a few croutons and a drizzle of olive oil. Seriously . . . you need to make this! (Note that using sweet potatoes will produce a golden, honey-colored soup, while using yams will result in a more vibrant orange soup.) 

Sweet Potato, Ginger, and Orange Soup

2 medium sweet potatoes or yams (approx. 1 pound total)
3 cups vegetable broth
2 tsp. finely grated fresh ginger
zest of ½ orange and 2 tsp. juice
1 tsp. lime juice
½ tsp. cayenne pepper

Heat the oven to 425°F. Put the sweet potatoes in a small roasting tray lined with aluminum foil. Poke several times with the tip of a knife and roast for 1 hour, or until soft. Remove from the oven and leave to cool, or chill for future use.

Skin the sweet potatoes and place the pulp in a medium saucepan. Add the remaining ingredients and bring to a gentle boil. Taste for seasoning, leave to cool slightly, then purée with an immersion blender.

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