Cook Time
20 min
Yields
6 servings
Try this thick and creamy sweet potato soup, made extra rich with the addition of yoghurt.
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ingredients
2
Tbsp butter
6
cup diced peeled sweet potato
2
cloves garlic, minced
1
onion, chopped
1
Tbsp minced ginger, root
4
cup vegetable stock
2
cup milk
⅓
cup plain yoghurt
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directions
Step 1
In a large saucepan, melt butter over medium heat; cook sweet potatoes, garlic, onion and ginger, stirring often, for 5 minutes.
Step 2
Pour in stock; bring to simmer.
Step 3
Cover and cook over medium heat for 20 minutes or until vegetables are very tender.
Step 4
Transfer soup, in batches, to blender or food processor; purée until smooth.
Step 5
Transfer to large bowl.
Step 6
Whisk in milk.
Step 7
Refrigerate for about 4 hours or until chilled. (Make ahead: Refrigerate for up to 12 hours).
Step 8
Ladle into chilled bowls.
Step 9
Garnish with dollop of yogurt.