To prepare soup: heat the oil in a large pot over medium heat. Add the onions and saute until the onions are soft and begin to brown, about 10 minutes. Add the garlic and saute, stirring for 30 seconds. Add the ginger, cumin, coriander, turmeric and red pepper flakes. Finally, add the sweet potatoes and broth and bring to a boil.

Reduce the heat and simmer until the sweet potatoes are soft, about 20 minutes.

Puree the soup, in batches in a blender or food processor. Season to taste. The soup can be made a day ahead and kept in the fridge. Reheat over low heat. If the soup is too thick, add a little more stock.

Ladle into bowls and sprinkle with crumbled goat cheese.

To Prepare Biscuits: Place a 10-inch cast iron skillet in the upper third of the oven and preheat to 425 degrees F.

In a medium bowl, whisk together flour, baking powder and salt. With your fingers incorporate the butter and goat cheese until the flour resembles a coarse, pebbly mixture.

Make a well in the center of the flour mixture and pour in the buttermilk. With a fork, mix together the buttermilk and flour until all of the dry flour disappears.

Melt 2 tablespoons of butter in a small sauce pan or in the microwave. Set aside.

Remove the cast iron from the oven and place one tablespoon of butter in it. Work the pat of butter around, greasing the entire pan, including the sides.

Quickly drop the batter by ¼-cup into the hot skillet, spacing biscuits somewhat evenly (they will touch when baked… that’s ok.) Brush with melted butter.

Bake for 14-16 minutes or until slightly golden in color. Remove from the oven. Let rest for 5 minutes. Serve warm.