We serve a version of this soup in the cafeteria made with carrots in place of the sweet potatoes. (12- 10oz servings)

• 2 cups chopped yellow onions
• 1 Tbsp. minced fresh garlic
• ¼ cup sherry
• 2 tsp. salt
• 1 tsp. black pepper
• 4lbs. yams/sweet potatoes, peeled and chopped
• 8 cups vegetable stock
• 1 walnut size piece of ginger, peeled and minced
• 4 cups nonfat milk
• Garnish:
• ginger infused fatfree sour cream
• red pepper puree
• minced chives

Wilt the onions and garlic with some sherry in a covered pan over low heat. Add salt and pepper and cook uncovered until most of the liquid is cooked off. Add sweet potatoes and stock, cooking until the potatoes are completely tender. Puree in blender. Once sweet potatoes are nearly cooked begin heating ginger with milk in another pot over low heat. Add milk and ginger to puree and cook together several minutes. To infuse fat free sour cream: grate a small piece of ginger into 1 cup of fatfree sour cream and set in refrigerator until flavor is imparted, at least 30 minutes. Thin sour cream with 2 Tbsp. nonfat milk and run all through a sieve. Swirl with a spoon on the top of the soup before serving.

Per Serving: Calories: 179 Protein: 4gm Fat: 1gm Carbohydrates: 38gm Sodium: 686mg