Curried Sweet Potato Soup

Recipe Ingredients

4 cups	948ml	Roasted Vegetable Broth - (see recipe)
2 lbs	908g / 32oz	Red-skinned sweet potatoes (yams) - peeled, and
		Cut into 1/2" pieces
1 1/2 teaspoons	7.5ml	Curry powder
1 cup	237ml	Reduced-fat (2%) milk
		Salt - to taste
		Freshly-ground black pepper - to taste
		Plain nonfat yogurt
2 tablespoons	30ml	Chopped fresh chives

Recipe Instructions

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.

Source:
Bon Appetit, October 1998

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