Sweet Potato Soup
With A Little Zing

Sweet Potato Soup is the ultimate in comfort food. What could be more inviting on a cold day in the fall or winter months than a steaming-hot bowl of homemade soup served in large crusty roll?   

Although the sweet potato is used in many ways similar to “regular” potatoes it isn't a potato at all, it belongs to a different botanical family. Although it's called a yam, true yams are botanically distant.

I have found that baking the sweet potato results in a better caramelization and sweetness. Microwaving is an easy shortcut the cooking time for a whole potato.It is not hard to know when it is cooked for a syrupy liquid cone oozing out from under the skin.

We can now get sweet potatoes all year round, they are remarkably nutritious high in vitamin C and extremely high in vitamin A. they are also rich in antioxidant, a good source of fiber and have anti-inflammatory and sugar-regulating properties.

Even if you have no experience making soup, with the help of store bought broth you will have no problem making your sweet potato soup taste homemade.

After the vegetables have been chopped, soup together really quickly, you can even do the prep work the day before and store in the refrigerator, soups freezes a well,

So don't forget to freeze your sweet potato soup leftovers for your lunch the next day, a great choice on any busy day.

Choose sweet potatoes with tight, brick or dark orange colour skin and no sighs of wrinkling or mold and they will feel heavy. The flesh should be firm, moist and bright orange.

Now that you have a great soup to start your dinner with, you should plan your menu, here is a suggestion ......click here to find  the secret of making a great Roast Beef dinner.

Sweet Potato Soup


4 tbsp butter

4 cloves garlic minced

2 medium onions, chopped

2 tsp chili powder

6 cups vegetable or chicken broth

10 cups cubed peeled sweet potatoes ( about 4 large)

3 cups milk ( could use coconut milk)

3 tsp cornstarch

1 ½ cup plain yogurt ( not fat-free)

½ tsp salt


2 tsp grated lime zest

4 tbsp freshly squeezed lime or lemon juice

In a large pot, melt butter over medium heat. Add garlic, onions and chili powder, saute for about 5 minutes until soft. Add broth and sweet potatoes, bring to a boil.

Reduce heat and simmer until potatoes are soft about 20 minutes.

Transfer to a blender or food processor in batches or use a immersion blender in the pot, puree until smooth, adding some of the milk if necessary to thin.

Return soup to pot if necessary. Stir in milk and salt. Heat over medium heat, stirring until steaming, but do not let it boil.

In a small bowl whisk cornstarch into 1 cup of yogurt. Stir into soup, heat stirring for a minute. Stir in salt and seasoning to taste with pepper.

Stir lime zest and juice into remaining yogurt. Ladle soup into warmed bowls or into a hard crust roll with bread hallow out, dollop lime yogurt on top of each.

Serves: 12

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