2 medium sweet potatoes (yams), peeled and cut into 1-inch cubes
1 large onion
2 cloves garlic, chopped (or 1/2 teaspoon granulated garlic)
1 whole bay leaf
Salt to taste
1 teaspoon thyme
1/8 teaspoon cayenne pepper (more or less, to taste)
2 cups chicken broth
1 cup low-fat buttermilk
1 cup milk
1 cup ham, chopped
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1 tablespoon lime juice
3 tablespoons chopped fresh cilantro (optional – I did not add this when I made this soup).
In a large pot, combine potatoes, onion, garlic, bay leaf, salt, thyme, cayenne, and chicken broth. Bring to a boil, reduce heat and simmer, covered, for 15 minutes or until the sweet potatoes are tender. Allow to cool slightly. Remove bay leaf; pour soup into a blender or food processor and blend until smooth. Return soup to pan and add buttermilk, milk, ham, spices and lime juice; heat gently (Do not boil). Serve once hot, sprinkling each serving with cilantro if desired. Serves 6-8.
