Sweet Potatoes in a soup? Yup! You heard right, and with a splash of lime and the addition of ancho chile powder, this soup transports you to the flavours of the Southwest kitchens of Arizona and New Mexico.
Hearty? ooooh yah!
2 Tbsp. Olive Oil
2 Cloves Garlic, minced
1 Medium Onion, chopped
1 1/2 tsp. Ground Ancho Chile Powder
3 Cups Home-made vegetable or chicken stock (or low-sodium, store bought)
5 Cups Cubed, Peeled Sweet Potatoes (about 2 large)
1 1/2 Cups Milk (1% or 2%)
1 1/2 tsp. Cornstarch
3/4 Cup Plain Yogurt (not fat-free)
1/4 tsp. Salt
Fresh Cracked Pepper to taste
1 tsp. Grated Lime Zest
2 Tbsp. Lime Juice
In a large pot, heat olive oil over medium heat. Add garlic, onion and chile powder; saute for 5 minutes or until soft. Add broth and sweet potatoes; bring to a boil. Reduce heat and simmer until potatoes are soft, about 20 minutes.
Transfer to a food processor or blender (in batches) or use an immersion blender in the pot and purée until smooth, adding some of the milk if necessary to thin. Return soup to pot, stir in milk, heat over medium heat, stirring constantly until steaming – do NOT boil.
In a small bowl, whisk cornstarch into 1/2 cup of the yogurt, stir into soup; heat, stirring for 1 minute. Remove from heat and stir in salt, pepper, lime zest and juice.
Ladle into serving bowls and garnish with remaining yogurt. Choose a crunchy, multi-grain baguette for dipping and enjoy!
Makes 4-6 Servings