2 tbsp. butter
Z tbsp. finely grated fresh ginger
3 stalks celery, finely chopped, about 1 cup
1 large onion, finely chopped, about 2 cups
1 tbsp. curry powder
1/2 tsp. cinnamon
1/4 tsp. cayenne pepper
1/8 tsp. nutmeg
2 1/2 Ib. sweet potatoes, peeled and cut into 1/2-inch cubes
6 cups reduced-sodium chicken broth
1/2 tsp. dried thyme
1 small bay leaf
3/4 tsp. salt
1/2 tsp. pepper
1/2 cup milk
Sour cream for garnish (optional)
Chopped roasted peanuts for garnish (optional)

In a large pot over medium heat, melt butter. Add ginger, celery and onion; cook 5 to 7 minutes until soft. Add curry powder, cinnamon, cayenne and nutmeg. Cook 1 minute, stirring constantly. Add sweet potatoes, broth, thyme, bay leaf, salt and pepper. Increase heat to high and bring to a boil. Lower heat to medium and simmer 25 minutes or until potatoes are soft and cooked through. Transfer soup in batches to a blender or food processor and puree. Thin soup with milk. Garnish with a dollop of sour cream and chopped peanuts.

 Makes 12 servings.