Wednesday, December 28, 2011

Curried Sweet Potato and Yogurt Soup

Winter is upon us, but that means fantastic warming soups such as this.  Casually slam down this fantastic soup that you easily prepared, and don't forget the it-was-nothing-don't-mention-it attitude.

You can, of course, prepare the body of the soup ahead of time, reheat, and garnish to order at the last minute.

I can only assume serving a stuffed pork roast immediately afterwards would blow minds.

1 tablespoon vegetable oil
1 large diced sweet onion
1 tsp curry powder
2 medium peeled, diced sweet potatoes
1 medium peeled, diced Idaho potatoes
4 cups reduced-fat chicken broth
2 cups plain yogurt
salt, to taste

dash of hot sauce, optional
chopped almonds, garnish
parsley, garnish
cracked pepper, garnish

In a large pot, heat the oil. Add onions and saute for 3-4 minutes until translucent.  Add the curry powder, and stir into the onions. Add sweet and Idaho potatoes and chicken broth; bring to a boil, reduce heat and simmer soup 25-30 minutes.

Puree soup (stick blender is best), whisk in the yogurt, and season with salt to taste.  Add hot sauce to taste, if you like.

Serve hot, garnish each bowl with chopped almonds, cracked pepper and a sprig of parsley as shown.

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