Sweet Potato Soup

If Fall (the season) and India (the country) got married and had a soup baby, this would be their love child. This is a very hearty recipe and has a nice sweet and tangy flavor.

4 cups Stock (chicken or vegetable)

2 lbs Sweet Potatoes, cubed

1 medium Yellow Onion, chopped

2 cloves Garlic, minced

2 Tbsp Olive Oil

1 Tbsp Curry

1/2 tsp Salt

1 tsp Pepper

1/2 cup Rice

1 cup Plain Yogurt

Mint (garnish)

Saute onion and garlic in olive oil. Once soft add stock, and spices and bring to a boil. Then add Sweet potatoes, and let simmer for 20 minutes until soft. Mash potatoes (or puree in batches until smooth) and the soup will take a thicker quality. Add rice and simmer 20 more minutes or until rices is cooked. When serving, add a dollop of plain yogurt and garnish with mint.

Serves 4