Dinner Tonight

This was just OK. Not a repeater. I did halve the amount of potatoes and broth, but left everything else the same. Wait, I did double the amount of cayenne. Anyhow who knows me won't be surprised by that. :) Sweet potatoes are a recent new like of mine, but this just didn't do much for me. There is another soup recipe I've seen that has black beans and chipotle in it. I may try that next time I'm in a sweet potato mood.
Oh, and the dogs liked the leftovers. Sweet potatoes are good for me; they are good for them too. I hate for food to go to waste.

"Sweet potatoes off the grill make a soup beyond compare, particularly if you use the Asian custom of also cooking a whole piece of ginger over the grill's fire," writes Jennifer Bushman, the expert behind Weber's Girls' Guide to Grilling. "This spicy root takes on a smoky quality that plays off the sweetness of the potatoes."

Ginger's Grilled Sweet Potato-and-Ginger Soup

Ingredients:

2 pounds sweet potatoes, peeled and cut crosswise into ½-inch slices
1 medium red onion, cut crosswise into ½-inch slices
1 ounce fresh ginger (about 1 square inch), peeled
Vegetable oil
Kosher salt
Freshly ground black pepper
6 cups low-sodium chicken or vegetable stock
¼teaspoon ground allspice
1/8 teaspoon ground cayenne
¼cup half-and-half
2 tablespoons finely chopped, fresh Italian parsley
1 tablespoon fresh lime juice

Directions:

Lightly brush or spray the sweet potatoes, onion slices and ginger on all sides with oil. Season the vegetables with salt and pepper to taste. Grill over direct medium heat until the vegetables are well marked, about 10 minutes, turning once halfway through grilling time.

Finely chop the ginger. Place the sweet potatoes, onions and ginger in a large saucepan. Add the chicken stock, allspice and cayenne. Bring to a boil, then reduce heat and simmer for 30 minutes.

Puree the soup in a food processor or blender (in 2 batches if necessary). Return the soup to the pan. Add the half-and-half, parsley and lime juice. Taste and season with more salt and pepper, if necessary. Serve warm. Makes 6 to 8 small servings.

Per Serving (excluding unknown items): 192 Calories; 6g Fat (23.8% calories from fat); 14g Protein; 32g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol; 60mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat.