Curried Sweet Potato Soup

from The Essential New York Times Cookbook via joy

serves 6 to 8

1 1/2 tablespoons olive oil

1 cup coarsely chopped onions

1 large clove garlic, coarsely chopped

1 tablespoon chopped ginger

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground cardamom

1/4 teaspoon turmeric

1/8 teaspoon crushed red pepper flakes

2 1/2 pounds sweet potatoes, peeled and sliced 1/4-inch thick

6 cups chicken broth, or slightly more as needed.

salt and pepper to taste

6 to 8 teaspoons goat cheese

Heat the oil in a large pot over medium heat.  Add the onions and saute until the onions begin to brown, about 10 minutes.  Add the garlic and saute, stirring for 30 seconds.  Add the ginger, cumin, coriander, turmeric and red pepper flakes.  Add the sweet potatoes and broth and bring to a boil.

Reduce the heat and simmer until the sweet potatoes are soft, about 20 minutes.

Puree the soup, in batches in a blender or food processor.  Season to taste.  The soup can be made a day ahead and kept in the fridge.  Reheat over a low flame.  If the soup is too thick, add a little more stock.

Chicken Salad

		main meals |  We lightened up this sandwich favorite with reduced-calorie mayonnaise and sour cream. walnuts.*

Ingredients

• 3/4 pound(s) Chicken breast without skin, roasted, cut into bite-sized pieces
• 1/2 cup(s) celery, finely diced
• 1/3 cup(s) dill pickle(s), or sweet gherkins, finely diced
• 1/4 cup(s) reduced-calorie mayonnaise
• 2 Tbsp reduced-fat sour cream
• 2 Tbsp parsley, fresh, chopped
• 1 tsp Dijon mustard
• 1 tsp fresh lemon juice
• 1/2 tsp table salt
• 1/4 tsp black pepper, freshly ground

Instructions

• Place all ingredients in a large bowl; mix until blended. Yields about 2/3 cup per serving.