2 tablespoons butter

6 cups diced peeled sweet potato

2 cloves garlic, minced

1 onion, chopped

1 tablespoon minced ginger, root

4 cups vegetable stock

2 cups milk

⅓ cup plain yoghurt


1. In a large saucepan, melt butter over medium heat; cook sweet potatoes, garlic, onion and ginger, stirring often, for 5 minutes.

2. Pour in stock; bring to simmer.

3. Cover and cook over medium heat for 20 minutes or until vegetables are very tender.

4. Transfer soup, in batches, to blender or food processor; purée until smooth.

5. Transfer to large bowl.

6. Whisk in milk.

7. Refrigerate for about 4 hours or until chilled. (Make ahead: Refrigerate for up to 12 hours).

8. Ladle into chilled bowls.

9. Garnish with dollop of yogurt.

See more: Lunch, Eggs/Dairy, Fall, French, Sauté, Side

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