Even as the weather starts to warm up, I remain dedicated to eating soup. No matter how warm it is outside, when lunchtime rolls around I'm often at work indoors, bundled up in sweaters and scarves (yes, you read the plural correctly) to mitigate the strength of industrial central air conditioning.
In the summer, I do typically abandon my favorite autumnal soups like sweet potato and butternut squash in favor of lighter kinds- minestrone or garden vegetable but before April showers officially become May flowers I needed to squeeze one more root vegetable onto my menu.
This soup is great because it uses yogurt instead of cream to elicit the same smooth, velvet texture that usually accompanies soups with nutritionals that more closely resemble desserts than anything else.
Creamy Sweet Potato Soup
2 Tbsp. canola oil
1 large sweet onion, sliced
2 tsp. ground cumin
2 tsp. curry powder (optional)
3 large sweet potatoes, peeled and cubed
1 1/2 quart chicken broth
1 3/4 cup Fat Free Plain Yogurt
2 Tbsp. chopped parsley or cilanotro
1/4 cup pumpkin seeds or pine nuts for garnish (optional)
1. In a soup pot, heat oil. Add onion and cumin and saute 3-4 minutes.
2. Add potatoes and chicken broth and bring to a boil. Reduce heat and simmer for 20-25 minutes.
3. Remove soup from heat and add yogurt. Puree with an immersion blender (or a regular blender for a smoother soup). Top with parsley or cilantro and serve soup with an additional dollop of yogurt and/or pumpkin seeds/pine nuts. (I used yogurt but held the pumpkin seeds).