Curried Sweet Potato Soup

By á-174942

Ingredients

• 4 cups Roasted Vegetable Broth (see recipe)
• 2 pounds red-skinned sweet potatoes (yams) peeled, and cut into 1/2" pieces
• 1 1/2 teaspoons curry powder
• 1 cup reduced-fat (2%) milk
• Salt to taste
• Freshly-ground black pepper to taste
• Plain nonfat yogurt
• 2 tablespoons chopped fresh chives

Details

Servings 4

Preparation

Step 1

Bring broth to boil in large saucepan. Add sweet potatoes and curry powder; cover and simmer until potatoes are very tender, about 20 minutes.

Using slotted spoon, transfer sweet potatoes to processor. Puree until smooth. Add 1 cup broth; process until well blended.

Return mixture to saucepan with broth. Add milk; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat.)

Ladle soup into bowls. Top with dollop of yogurt. Sprinkle with chives.

This recipe yields 4 servings.