Curried Ginger Sweet Potato Soup

I know it's wintertime, and buying fresh produce can be expensive. Regardless, I just wanted to stress to everyone that buying local is important. As much as I bash capitalism at times (I think we all need to take a step back and look at how driven we are by media and "things"), it's important to practice conscious consumerism. Buying local is one way we can give back to the community while improving our health-- and cooking is a great activity to do with family or friends.

Here's a recipe I created from ground up (literally? haha). It's a healthy option, and great for the colder winter months :)

Curried Ginger Sweet Potato Soup

4 tbsp. Butter
½ small sweet onion, diced
1½ tbsp. fresh minced ginger
3 medium carrots, diced
1 small zucchini, diced
1½ tbsp. minced garlic
5 medium sweet potatoes or yams, mashed coarsely
1 can chicken broth (or vegetarian broth)
1 tbsp. curry powder
1 tsp. cinnamon
1¼ c. milk
¼ c. sour cream
Salt and pepper, to taste
Parmesan cheese, optional

Saute onion, carrots, zucchini, garlic, and ginger in butter until onion is translucent and carrots are slightly tender. Add broth and let boil for 5 minutes, or until carrots are at your desired tenderness. Add curry powder and cinnamon, then stir in mashed potatoes*. Add milk to desired consistency and let cook another 5 minutes. Add sour cream, then salt and pepper to taste.

Garnish with fresh grated parmesan cheese.

*I mashed half of the potatoes coarsely, then the other half til smooth. This gives the soup a bit more texture.