- 3 tablespoons extra-virgin olive oil
- 1 cup diced onion
- 1 tablespoon minced garlic
- 1 quart vegetable broth
- 2 1/2 pounds sweet potatoes, peeled and cubed
- 10 slices nickel-sized slices fresh ginger
- 1 tablespoon finely chopped cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1/2 cup sour cream
- Heat oil in a heavy stock pot over medium-high heat. Add onions and saute until soft, about 5 minutes. Add garlic and saute until garlic begins to brown, 2 to 3 minutes. Stir vegetable broth, sweet potatoes, ginger, cilantro, cumin, cayenne pepper, salt, and ground black pepper into onion mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 30 minutes.
- Remove stock pot from heat and blend soup with an immersion blender until smooth. Season with salt and ground black pepper as necessary. Serve with a dollop of sour cream.