This one has a very simple story. I saw these big, healthy and fresh sweet potatoes in the grocery store and purchased them. I decided to make a soup instead of a classic well known sweet potato recipe.

Servings: 3-4 people

Prep time: 20 minutes

Cook time: 40 minutes

Total time: 60 minutes

Ingredients:

4 cups half inch cubed sweet potatoes

1 cup half inch cubed onions

1 cup half inch cubed carrots

5 cups vegetable stock – here is the recipe: parsley infused vegetable stock

2 teaspoon salt

1 teaspoon curry powder

1 teaspoon black pepper

4 tablespoon olive oil

10-12 mint leaves

1 cup peeled non-fat yogurt

Directions:

1-Preheat the oven to 425 degrees Fahrenheit

2-Place all the vegetables, olive oil, salt, curry powder and black pepper in a large bowl.

3-Gently toss to combine.

4-Place all the vegetables as a single layer on the baking sheet.

5-Bake for 30-40 minutes, or until tender.

6-Add roasted vegetables and vegetable stock in a large mixing bowl and blend until smooth.

7-Place the soup into serving bowls.

8-Add mint leaves, yogurt and more black pepper on top.

9-Serve hot or room temperature.

Enjoy!