How to Make Creamy Sweet Potato Soup

Sweet Potatoes are high in vitamin A, it beats most other vegetables, and also very high in vitamin C, supplying nearly half the daily requirement in just one serving. Importantly for healthy blood cells, and respectable amount of protein, best of all, a sweet potato is rich in fiber and complex carbohydrates, a combination that will help regulate blood sugar levels and great for weight watchers. Now you can make delicious sweet potato soup, and enjoy it too.

Things You'll Need

• 2 Tbsp. Olive Oil
• 1 Large Onion, Sliced
• 2 Tsp. Ground Cumin
• 3 Sweet Potatoes, Peeled & Cubed
• 1 ½ qt. Chicken Broth
• 1 ¾ Plain Yogurt
• 2 Tbsp. Chopped Cilantro or Parsley
• ¼ Toasted Pumpkin Seeds

Instructions

1. In a medium size soup pot, heat the olive oil, but not too hot, lightly hot only. Add sliced onion, and ground cumin, slowly sauté for 3 to 4 minutes. If you don't have any cumin, skip it, this is optional.

2. Peel and cut sweet potatoes into tiny, small, or medium pieces, depending to the way you like them. Add chicken broth, stir the mixture up a little, and bring to a boil.

3. After it boils, reduce heat and simmer soup for about 20 to 25 minutes, stirring occasionally.

4. Puree soup with 1 to ½ cup plain yogurt, cilantro or parsley, in a blender or food processor for a few seconds, until the soup is creamy.

5. Serve each portion of soup with a scoop of remaining yogurt and a sprinkle of pumpkin seeds into your favorite soup bowl, and enjoy.

6. If you want, you can add extra yogurt into your bowl and mix well, according to your taste. Heat it up from your bowl, a little more in the microwave, if you want it extra hot or warm.