Prep 15 mins
Cook 30 mins
This is a recipe I want to try that I found on the lid to my plain yogurt this morning. Hope others find it intriguing as well but just wanted to post it so I have it in my collection ;).
- 2 tablespoons canola oil
- 2 sweet onions, large sliced
- 2 teaspoons ground cumin
- 3 sweet potatoes, peeled and cubed
- 1 1⁄2 quarts chicken broth
- 1 3⁄4 cups plain yogurt
- 2 tablespoons chopped cilantro
- 1⁄4 cup toasted pumpkin seeds
- Heat oil in a soup pot.
- Add onions and cumin, saute for 3-4 minutes.
- Add potatoes and chicken broth and bring to a boil.
- Reduce heat and simmer soup for 20-25 minutes.
- Puree soup with 1.5 cups of yogurt and cilantro.
- Serve each portion of soup with dollop of remaining yogurt on top and a sprinkle of the seeds.
I thoroughly enjoyed this soup! Made as directed, only I used dried coriander in place of fresh cilantro due to grocery logistics. I always try to use fresh over dried if given the option! I also found this on the lid of a Dannon yogurt and it intrigued me enough to want to try it! Thanks, The Amaze-Ing Me for getting it posted!
I pureed the soup with the yogurt only then garnished each serving with fresh cilantro and fresh parsley. I lightly toasted the 'pepitas' in a small amount of oil and added a pinch of smoked Spanish paprika. Orange fleshed "yams" were used for sweet potatoes. (I wasn't sure which were intended for the recipe-the orange or white fleshed.) Olive oil for canola. Very easy to make and good flavor. Adjust seasoning before serving. Thanks! PS This is from the Dannon company because I, too discovered the recipe on the inside lid of a container of plain yogurt.