My good friend, Sonali, is an ER physician, wife and mother of an adorable toddler. In her “spare” time, she authors The Foodie Physician blog and writes cookbooks. (I know what you’re thinking…I don’t think she sleeps!) Sonali kindly asked to include several of my Greek yogurt-inspired recipes in her recently published The Greek Yogurt Diet.
When Stonyfield extended a recent request to create a recipe including root vegetables and Greek yogurt, I was reminded of a sweet potato soup in Sonali’s book–on page 98 to be exact. In the variation of the recipe that follows, creamy sweet potatoes combine with earthy cumin and spicy chipotles to offer just the right amount of flavor and a whole lot of healthy. I added a touch of pure maple syrup, which pairs beautifully with the chipotle. Greek yogurt lends creaminess and a cool counterpoint to the mild heat.
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ teaspoons minced chipotles in adobo
- 1 teaspoon ground cumin
- 2 pounds sweet potatoes (about 4 medium), peeled and chopped
- 6 cups low sodium chicken or vegetable broth
- 2 tablespoons pure maple syrup
- 1/2 cup nonfat Stonyfield Greek yogurt plus extra for garnish (2% or whole may be substituted)
- Optional garnishes: 2 tablespoons chopped cilantro, parsley and/or mint; additional Greek yogurt
Heat the oil in large pot over medium high heat and add the onion. Sauté until softened, 5-6 minutes. Stir in the garlic, chipotles, and cumin and cook another minute until fragrant. Add the sweet potatoes, broth, and maple syrup. Bring to a boil, and then reduce the heat to a simmer. Cover and cook for 20 minutes or until the sweet potatoes are soft.
Using an immersion blender, puree the soup until smooth. Add the yogurt and continue to puree until it is fully incorporated. Alternatively, you can transfer the soup and yogurt to a blender and puree the mixture in batches.
Taste for seasoning, and add salt and pepper to taste, if needed. (When using canned chicken broth, I did not add additional salt.) You may also add another tablespoon or two of maple syrup if you prefer a bit more sweetness.
Ladle the soup into bowls and top with a dollop of yogurt and/or herbs, if desired.
As part of a recent collaboration between Stonyfield and Dreamfarm, I was given this clever “Supoon.” Supoon is a spoon that scoops, measures, scrapes the bowl clean, and sits up off your counter. It’s a brilliant no-mess tool. If you like a good gadget, you might also find the Spink, Smood, Oni, or Vebo to be rather useful. They’re as practical to use as they are fun to say.
For more information on Sonali’s book, click on the picture.
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The soup looks delicious, thank you for trying it out! Love the addition of maple syrup- I think the sweetness would work perfectly with the smoky flavors in the soup. I’ll have to try it next time! Love the “supoon” too- great idea. Wishing you and your family all the best this Thanksgiving!
We enjoyed it very much! It was also a pleasure to share several of my recipes with you for your cookbook. The book is a wonderful resource…well done!!
I think I might order a spoon and I am also going to check out Sonali’s book. My breakfast of late has been plain Greek yogurt with a drizzle of honey stirred in and some really good and not too sweet granola. This morning that granola happens to be the quinoa flake chunky granola.
Your recipe of course. 🙂
Wow does this soup look yummy! I must in this to try t his winter.
Where do I find that spoon? I am such a sucker for kitchen gadgets. 😉
Hi Mary Lou,
The thought behind that spoon is simple yet genius. I included a link underneath the photo. The soup is perfect eating as the weather grows colder!