4 cups Roasted Vegetable Broth (see below)
2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch pieces
1 1/2 teaspoons curry powder
1 cup reduced-fat (2%) milk
Plain nonfat yogurt
2 tablespoons chopped fresh chives
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.
Serves 4
ROASTED VEGETABLE BROTH
The broth can be served on its own as a light starter with or
without the vegetables in it. It can also be used in recipes
calling for canned vegetable broth.
1 cup chopped onion
1 cup quartered crimini mushrooms
1 cup sliced carrots
1/2 cup chopped parsnips
1/2 cup sliced celery
4 large garlic cloves, crushed, peeled
1 tablespoon olive oil
8 cups water
1 cup coarsely chopped Swiss chard (including stems)
1/2 cup thinly sliced leek (white and pale green parts only)
1/4 cup chopped fresh parsley (including stems)
1 teaspoon salt
1 bay leaf
1 large fresh thyme sprig or 1/2 teaspoon dried thyme
Preheat oven to 400°F. Combine first 6 ingredients in 13 x 9 x 2-inch roasting
pan. Drizzle oil over; toss to coat. Sprinkle with salt. Roast vegetables until
tender and golden, stirring occasionally, about 40 minutes. Remove from oven.
Add 2 cups water to roasting pan; stir vegetables, scraping up any browned bits
from bottom. Transfer vegetable mixture to large pot. Add remaining 6 cups
water and all remaining ingredients. Bring to boil. Reduce heat, cover and
simmer 30 minutes. Strain. Reserve vegetables. (Can be prepared ahead. Cover
broth and vegetables separately and refrigerate 2 days or freeze up to 2 weeks.)
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