Creamy Sweet Potato Soup

Ever need a new way to use sweet potatoes? I like to use them for fries or the yummy sweet potato crunch we eat at Thanksgiving. I also like to use them instead of white potatoes at times because they are supposed to be a bit more nutritious. I found the following recipe on the foil of a Dannon Yogurt cup. Even though making your own yogurt might be cheaper, you don’t always think to look for the recipe that is hiding under the lid. Now that I know they are online, I can have the best of both worlds: make homemade yogurt and find good yogurt recipes.

I used garam masala spice mix to add to the flavor of the cumin in this recipe. When it was finished cooking, I used a blender to puree it. Yummy silky smooth goodness :)

2 Tbsp. canola oil 1 large sweet onion, sliced 2 tsp. ground cumin 3 sweet potatoes, peeled and cubed 1-1/2 qt. chicken broth 1-3/4 cup Dannon® Plain Yogurt 2 Tbsp. chopped parsley or cilantro 1/4 cup toasted pumpkin seeds

Directions: 1. In a soup pot heat oil. Add onions and cumin and sauté 3-4 minutes. Add potatoes and chicken broth and bring to a boil. Reduce heat and simmer soup 20-25 minutes. 2. Puree soup with 1-1/2 cups Dannon® Plain Yogurt and parsley or cilantro. Serve each portion of soup with a dollop of remaining yogurt and a sprinkle of pumpkin seeds.

Yields: 12 Servings (8 oz. per serving)

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