Curried Sweet Potato Soup
From Clean Eating, here is a warm, delicious soup:
1 Vidalia onion, chopped
1 clove garlic, minced
2 stalks celery, chopped
1 tbsp olive oil
1 lb sweet potatoes, peeled and chopped
1 lb butternut squash, peeled and chopped
6 cups low-sodium vegetable broth
2 tsp curry powder
1/2 tsp turmeric
1 tsp fresh lemon juice
1/2 cup nonfat plain Greek yogurt
1/4 cup chopped fresh cilantro
In a large pot over medium-high heat, sauté onion, garlic and celery in oil until soft, about 5 minutes.
Add sweet potatoes, squash, broth, curry powder and turmeric and bring to a boil. Reduce heat to low and simmer until sweet potato and squash are tender, about 20 to 25 minutes.
Remove from heat, cool slightly and transfer mixture to a blender or food processor. Purée until smooth.
Stir in lemon juice and serve with 2 tbsp yogurt and 1 tbsp cilantro.
Original Source: https://www.cleaneatingmag.com/recipes/curried-sweet-potato-soup