Created by limeleaf on October 26, 2011
Step 1: Saute the onion in the olive oil with a little salt for about 20 minutes over medium heat to caramelize. Stir from time to time while it cooks.
Step 2: Turn the heat up a little and add the sweet potato and leek and saute a little longer. Add the cilantro, chard and ginger and then the stock, and bring to a simmer. Cook for about 30 minutes.
Step 3: With an immersion blender, partially puree the soup. Add 2 Tbsp lemon or lime juice and some black pepper and taste. Add more lemon juice to taste and adjust salt if necessary. Will keep several days in the fridge.