A nice and healthy but filling soup for the winter. Recipe from The Wild Kitchen

Serves 6
2 sweet potatoes peeled and chopped
1 onion chopped
2 cloves of garlic
1 tbsp oil
1 tbsp mild curry powder
800ml chicken stock (or 800ml boiling water with 1 stock cube dissolved)
1 x handful freshly chopped coriander
Juice of half a lemon
salt and pepper to taste
4 tbsp plain or Greek yoghurt.

Method

Sauté the onions in the oil until translucent, add the sweet potato and sauté for a couple of minutes. Add the curry powder and stir for a further minute before adding the stock and simmering for approx. 10-15 minutes or until the sweet potatoes are very soft. Using a stick blender, blend until smooth. Season well with salt and pepper and if the soup is too thick add a little water.

Serve with a sprinkling of chopped coriander.