Ingredients
1/2 cup diced celery
1/2 cup diced onions
1/2 cup diced carrots
1 T grated ginger
1 T grated lime zest
1/2 t cumin
3 pounds oven roasted sweet potatos, (slip off the skins after roasting)
4 cups vegetable stock
1 cup water
salt and pepper, to taste

Cranberry Relish
1 medium apple, peeled and cut in chunks
1 medium orange, cut in chunks
1 lime, cut in chunks
1 can whole berry cranberry sauce

sour cream
grated lime peel

Instructions
In a large pot or dutch oven, cook the celery, onions and carrots over medium heat in about a teaspoon of oil until tender, about 15 minutes. Add in grated ginger, lime zest and cumin. Stir to combine. Add in sweet potato and vegetable stock, stirring to break up any large pieces of sweet potato. Bring to a simmer, then cover and cook for 15-20 minutes, until flavors have blended. Remove from heat and use a stick blender to puree soup. Add salt and pepper, to taste. Serve with a dollop of Cranberry Relish and, a little sour cream, a little grated lime peel, and a squeeze of lime juice.