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!