Carolina Sunshine

Peel and quarter the sweet potatoes and place in a large pot along with garlic and salt. Add water to cover and place over high heat. Bring to a boil; reduce heat to low and simmer, covered, 20 minutes or until sweet potatoes are fork tender.

Remove from heat; do not drain. Let sweet potatoes cool in their cooking liquid.

In blender or food processor, puree potatoes and their liquid with ginger and orange juice. Strain mixture through fine woven colander. Gently reheat the soup in the same pot over medium-low heat.

Meanwhile, place a large skillet over medium-high heat. Add oil to hot skillet and swirl to coat bottom. Add mushrooms; saute until lightly browned. Just before mushrooms are done, add spinach; saute just wilted. Season with salt to taste.

To serve, divide mushroom-spinach mixture among four bowls; pour warm soup on top.