Spiced Sweet Potato Soup

Ingredients:
2 tablespoons butter
2 tablespoons finely grated fresh ginger
3 stalks celery, finely chopped, about 1 cup
1 large onion, finely chopped, about 2 cups
1 tablespoon curry powder
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/8 teaspoon nutmeg
2 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
6 cups reduced-sodium chicken broth
1/2 teaspoon dried thyme
1 small bay leaf
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup milk


Directions:
In a large pot over medium heat, melt butter. Add ginger, celery and onion; cook 5 to 7 minutes until soft. Add curry powder, cinnamon, cayenne and nutmeg. Cook 1 minute, stirring constantly. Add sweet potatoes, broth, thyme, bay leaf, salt and pepper. Increase heat to high and bring to a boil. Lower heat to medium and simmer 25 minutes or until potatoes are soft and cooked through. Transfer soup in batches to a blender or food processor and puree. Thin soup with milk. Garnish with a dollop of sour cream and chopped peanuts (optional). Serves 12