We liked the flavor of this soup, but I think I'll add more sweet potato next time to make it a little thicker.
Serves 6
3/4 cup plain yogurt, divided (could also use sour cream)
1 Tablespoon canola oil
1/2 large sweet onion, sliced
1 teaspoon ground cumin
2 sweet potatoes, peeled and cubed (more for a thicker soup)
3 cups chicken broth
1 tablespoon chopped parsley or cilantro
1/4 cup toasted pumpkin seeds
Heat oil in a soup pot. Add onions and cumin and sauté 3-4 minutes. Add potatoes and chicken broth and bring to a boil. Reduce heat and simmer soup 20-25 minutes. Puree soup with 1/2 cup yogurt and parsley/cilantro. Serve with a dollop of remaining yogurt and sprinkle of pumpkin seeds.
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