Ingredients

2 tablespoon olive oil

1 large leek, thinly sliced about 1 C

1 medium chopped onion

1 pound carrots, chopped

1 habanero pepper, seeded finely chopped

1 tablespoon minced peeled fresh ginger

1 garlic clove, minced

1/4 cup dry white wine

6 cups chicken stock or water

1 medium sweet potato peeled & cubed

1/4 cup fresh orange juice

1/2 teaspoon ground coriander

1 teaspoon ground cumin

1 tablespoon honey

1/2 teaspoon kosher salt

5 tablespoons plain low-fat yougurt

chopped fresh cilantro leaves (optional)

Preparation

  1. Heat oil in a Dutch oven over medium-high heat.
  2. Add leek, onion, and carrots; saute 7 minutes or until tender. Pierce habanero several times with a knife. Add habanero, ginger, and garlic to pan; saute 2 minutes. Stir in wine, scraping pan to loosen browned bits.
  3. Add water and sweet potato; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until tender. Stir in orange juice and coriander. Remove and discard habanero.
  4. Place half of carrot mixture in a blender; process until smooth. Pour pureed mixture into a medium bowl; repeat procedure with remaining carrot mixture. Press carrot mixutre, in batches, trhough a large fine seive into pan; discard solids. Stir honey and salt into carrot mixture, cook over medium heat 5 minutes or until thoroughly heated.
  5. Ladle into bowls; top iwth low-fat yougurt. Garnish with cilantro leaves if desired.