You don’t have to wait for winter to enjoy this delicious soup. It can be served chilled or at room temperature during the summer.
3 large sweet potatoes, peeled and diced (8 ounces each)
3 cups water
2 ounces ginger, grated
Salt to taste
Put the grated ginger in your hand, and squeeze the juice out over a bowl. Discard pulp. In a medium pot over medium heat, add the sweet potatoes, water, ginger juice and salt. Cook until the sweet potatoes are tender. Working in batches, transfer the potatoes and cooking water to a blender or food processor and process to a smooth consistency.