Sweet Potato Soup

6 c peeled, cubed sweet potatoes
1 ½ c coarsely chopped onion
1 tbsp olive oil
1 clove garlic, minced
5 c chicken broth
1 tbsp grated orange zest and gingerroot
1 whole clove garlic
½ tsp ground cumin
6 tbsp low fat sour cream

Spary a shallow roasting pan with non stock spray. Add sweet potatoes, onions, olive oil and garlic. Stir well. Roast uncoeverd at 425 for 25 minutes.
Transfer mixture to a soup pot. Add broth, orange zest, gingerroot, clove, cumin salt and pepper. Bring to a bnoil. Simmer for 10 minutes.
Working in batches, transfer soup to a blender and puree until smooth. Serve with a swril of sour cream in the center.

Makes 6 servings
Per serving 209 calories
3.7 fat
4.9 fiber