Carrot Habanero Soup

Ingredients

• 1 pound carrots chopped
• 0.3 cup wine dry white
• 1 tablespoon ginger fresh minced peeled
• 1  garlic clove minced
• 0.5 teaspoon ground coriander 
• 1  scotch bonnet peppers whole
• 1 tablespoon honey 
• 1 cup leek thinly sliced ( 1 large)
• 5 tablespoons yogurt plain low-fat
• 1 tablespoon olive oil 
• 0.5 cup onion chopped
• 0.3 cup orange juice fresh
• 0.5 teaspoon salt 
• 1 cup sweet potatoes and into peeled chopped
• 3.5 cups water 

Equipment

• bowl
• frying pan
• ladle
• knife
• sieve
• blender
• dutch oven

Directions

1. Heat oil in a Dutch oven over medium-high heat.
2. Add leek, onion, and carrots; saut 7 minutes or until tender. Pierce habanero several times with a knife.
3. Add habanero, ginger, and garlic to pan; saut 2 minutes. Stir in wine, scraping pan to loosen browned bits.
4. Add water and sweet potato; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until tender. Stir in orange juice and coriander.
5. Remove and discard habanero.
6. Place half of carrot mixture in a blender; process until smooth.
7. Pour pureed mixture into a medium bowl; repeat procedure with remaining carrot mixture. Press carrot mixture, in batches, through a large fine sieve into pan; discard solids. Stir honey and salt into carrot mixture; cook over medium heat 5 minutes or until thoroughly heated. Ladle into bowls; top with low-fat yogurt.
8. Garnish with cilantro leaves, if desired.