1 bag (24-ounce) frozen cut sweet potatoes, Ore-Ida® Steam n’ Mash®
2 tablespoons extra virgin olive oil
1 medium leek, white part only, cleaned and thinly sliced
11⁄2 cups shredded carrots, Ready Pac®
4 cups less-sodium chicken broth, Swanson®
1 tablespoon + 1 teaspoon bottled minced ginger, Gourmet Garden®
Salt and ground black pepper
1⁄2 cup fat-free plain yogurt
Chopped fresh cilantro (optional)
Microwave sweet potatoes according to package directions; set aside.
In a soup pot, heat oil over medium-high heat. Add leek and carrots; cook and stir for 4 to 5 minutes or until they begin to soften. Stir in sweet potatoes, broth, and the 1 tablespoon minced ginger. Bring to a boil; reduce heat to low. Simmer for 15 minutes.
Transfer mixture to a blender (work in batches if necessary). Cover and blend until smooth. Return soup to pot and reheat. Season to taste with salt and pepper. Stir in the remaining 1 teaspoon minced ginger. Ladle soup into serving bowls. Top each serving with yogurt and chopped cilantro (optional).