Sweet Potato Soup with Yogurt Chive Topping

4 teaspoons olive oil
2 small onions, finely chopped
2 teaspoons ground cumin
2 sweet potatoes, peeled and cubed
4cups fat free chicken broth
salt and pepper to taste
6 teaspoons chopped chives

In a heavy bottomed stockpot over med heat, heat the olive oil.Add onion and cumin and saute for 10 mins, stirring frequently.Add the sweet potato and the chicken broth, raise heat to high, and bring the mixture to a boil.Reduce the heat and simmer the soup, until the potato is tender, 25-30 minutes. Remove the pot from the heat and allow the soup to cool slighly, about 10 minutes.

Transfer soup to a food processor or a blender.If using a blender, work in batches and do not fill the blender more than half way. Puree the soup at a low speed, until smooth.

Return the soup to the pot, and reheat it.Season the soup with salt and pepper.Whisk in the yogurt(if desired, not in NI) and serve with a sprinkling of chives.

Makes 6- 1 cup servings.

Note: I found the soup a little thick for my liking, so I put in three cups of water after blending.

Number of Servings: 6

Recipe submitted by SparkPeople user SUZGLEADALL.