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Thursday, February 11, 2010

Creamy Sweet Potato Soup - Not a "Keeper"

OK, so this one was not one of our favorite soup recipes. It was good, but not one we're in a hurry to try again. There's nothing "wrong" with the soup - it's creamy, easy to make, tastes good, uses one of our favorite veggies, and it's fairly healthy too because it has yogurt as one of the ingredients. Hmmm, maybe it's too healthy? Anyway, let's be honest, we've all tried recipes that don't end up as repeats. Sometimes, a recipe looks good, doesn't taste bad, but there's just not that all-consuming passion to try it again anytime soon. Know what I mean...has that happened to you too?

The “cream” in this sweet potato soup is the yogurt. The recipe was on the lid of a container of Dannon® Plain Low-Fat Yogurt. That's not a product endorsement, just wanted to give credit for the source. Most likely the recipe will work with any plain yogurt. This soup was on a December menu (no photos cause it was before we started the F&P blog). All the ingredients were on hand (sweet potatoes had to be used) and it was worth a try - once for us and you might think so as well. If you try it, feel free to comment - good, bad, etc. By the way, this recipe is to serves 12, but that seems doubtful unless serving sizes are small. When reheating any leftovers of this soup, be careful not to boil.

Creamy Sweet Potato Soup with Yogurt
2 tbsp canola oil
1 large sweet onion, sliced
2 tsp ground cumin
3 sweet potatoes, peeled and cubed
1 ½ qt low-sodium chicken broth
1 ¾ C plain yogurt
2 tbsp chopped parsley or cilantro
¼ C pumpkin seeds (optional)

  1. Heat oil in soup pot. Add onions and cumin and saute 3-4 minutes.
  2. Add potatoes and chicken broth. Bring to a boil, then reduce heat and simmer 20-25 minutes or until potatoes are tender.
  3. Puree soup with 1 ½ of yogurt. Add parsley or cilantro. Optional - top with pumpkin seeds.

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