Creamy & Tangy Sweet Potato Soup
2 tablespoons vegetable oil
1 large sweet onion
2 teaspoons ground cumin
3 large sweet potatoes
6 cups chicken broth
2 cups plain yogurt ( for less tang use 1 cup yogurt and 1 cup half & half)
Garnish of chopped parsley and/or cilantro and toasted pumpkin seeds and yogurt
Sauté onion in oil in your soup pot, adding in cumin. Add peeled,
cubed potatoes and chicken broth and bring to boil. Reduce heat and
simmer covered for 25 minutes. Remove cover and stir to cool, stir in
1 3/4 cups yogurt and puree in blender until smooth. ( Reheat
carefully if necessary) Place in bowls and garnish with dollop of
yogurt and parsley and pumpkin seeds.
This is surprisingly good and a nice way to add a vegetable at the beginning of the meal.