Sweet Potato Soup

Soups are so comforting in the winter months and are easy to make with seasonal root vegetables like sweet potatoes.

Yield
12 child-size portions
Preparation Time
15 minutes
Cooking Time
Common Allergens
Milk
Equipment List
Cutting board
Knife
Heavy-bottomed medium to large pot
Large spoon
Ingredients
2 tsp
vegetable oil
2
cloves of garlic, minced
1
medium onion, chopped
1 and 1/2 tsp
chili powder
3 cups
low-sodium vegetable or chicken broth
5 cups
peeled and cubed sweet potatoes (equal to about 2 large ones)
1 and 1/2 cups
milk
1 and 1/2 tsp
cornstarch
3/4 cup
plain yogurt
pinch
pepper
1 tsp
grated lime zest
2 tbsp
freshly squeezed lime or lemon juice
Instructions

1. In large pot, heat oil over medium heat. Add garlic, onion and chili powder, and sauté for about 5 minutes or until onions are soft. Add the broth and sweet potatoes, and bring to a boil. Reduce heat and simmer until potatoes are soft, about 20 minutes.

2. Transfer the pot's contents to blender or food processor, in batches, or use an immersion blender in the pot. Purée until very smooth, adding some of the milk if necessary to thin. Return soup to pot, if necessary.

3. Return soup to pot (if you haven't already), and stir in milk. Heat over medium heat, stirring, until steaming, but do not let boil.

4. In a small bowl, whisk cornstarch into 1/2 cup (125 mL) of the yogurt. Stir into soup and heat, and then stir for 1 minute. Season to taste with pepper. Stir lime zest and juice into remaining yogurt. Ladle soup into warmed bowls, and dollop lime yogurt on top of each serving.

Source: Dietitians of Canada

Sweet potatoes growing on farm.
Sweet Potato Soup