Recipe information
Yield
Serves 4
Ingredients
4 cups Roasted Vegetable Broth
2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch pieces
1 1/2 teaspoons curry powder
1 cup reduced-fat (2%) milk
Plain nonfat yogurt
2 tablespoons chopped fresh chives
Preparation
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.
