Sweet Potato Soup with Lime | Dairy Farmers of Manitoba | DFM

Ingredients

• 2 Tbsp (30 mL) butter
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1-1/2 tsp (7 mL) chili powder
• 3 cups (750 mL) reduced-sodium vegetable or chicken broth
• 5 cups (1.25 L) cubed peeled sweet potatoes, (about 2 large)
• 1-1/2 cup (375 mL) milk
• 1-1/2 tsp (7 mL) cornstarch
• 3/4 cup (175 mL) plain yogurt (not fat-free), divided
• 1/4 tsp (1 mL) salt
• pepper
• 1 tsp (5 mL) grated lime zest
• 2 Tbsp (30 mL) freshly squeezed lime or lemon juice
• Sweet potatoes are often mislabeled as yams (true yams are quite different).
• Choose sweet potatoes with tight, brick-colored skin with no signs of wrinkling or mold, and feel heavy for their size.
• The flesh should be firm, moist, and bright orange.
• Use ancho chili powder in place of regular chili powder.
• Add 2 tbsp (30 mL) unsweetened peanut butter with the sweet potatoes; sprinkle chopped peanuts and chopped fresh cilantro on top of the yogurt.