January is the coldest month of the year, so what better time to make a Southwest-inspired soup that’s delicious and good for you? Fire up your taste buds and give this curried sweet potato soup a try.

Ingredients

• 1 Tbsp extra-virgin olive oil
• 4 cups onions, chopped
• 1 tsp kosher salt
• 1 Tbsp garlic, minced
• 1 Tbsp ginger root, minced
• 2 tsp curry powder
• 1⁄2 tsp garam masala
• 6 cups reduced-sodium chicken broth
• 2 1⁄2 pound uncooked sweet potatoes, peeled, chopped (about 5 medium)
• 2 tsp fresh lime juice
• Optional: 8 tsp fresh cilantro, chopped

Directions

1. Heat oil in a large nonstick pot over medium heat.
2. Add onion and salt; cook, stirring often, until onion has softened, about 10 minutes.
3. Add garlic, ginger, curry powder and garam masala; stir and cook for 1 minute.
4. Add broth and potatoes; bring to a boil.
5. Reduce heat to medium-low; simmer until potato is soft, about 15 to 20 minutes.
6. Puree soup in pot using an immersion blender (or transfer to a blender and puree in batches).
7. Stir in lime juice and serve each bowl garnished with cilantro, if desired.

Yields about 1 cup per serving, 8 servings

Recipe and image courtesy of Weight Watchers Arizona.