Serves 4.

INGREDIENTS

  • 4cups roasted vegetable broth
  • 2pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch pieces
  • 1 1/2teaspoons curry powder
  • 1cup reduced-fat (2%) milkplain nonfat yogurt
  • 2tablespoons chopped fresh chives

    DIRECTIONS

    Bring broth to boil in large saucepan. Add sweet potatoes and curry powder; cover and simmer until potatoes are very tender, about 20 minutes. Using slotted spoon, transfer sweet potatoes to processor. Puree until smooth. Add 1 cup broth; process until well blended. Return mixture to saucepan with broth. Add milk; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat.)
    Ladle soup into bowls. Top with dollop of yogurt. Sprinkle with chives.