YIELD: 4 servings
2 cups broth (chicken or vegetable) 1 ½ teaspoons cumin
¼ cup apple cider ¾ pound sweet potato
1 large tart, crisp apple 1 medium onion
¼ teaspoon freshly ground black pepper 1/8 teaspoon cinnamon
½ cup skim milk or almond milk 2 tablespoons plain non fat yogurt
1 tablespoon chopped cilantro or parsley
Peel sweet potato, apple and onion. Cut into chunks.
Place cumin in saute pan. Heat over medium heat, stirring or shaking pan frequently, until cumin is fragrant and roasted.
Add cider, broth, sweet potato, onion, pepper and cinnamon. Bring to a boil over medium heat. Reduce to a simmer. Cover and simmer over low heat about 20 minutes, until potatoes and apples are tender.
Puree in a blender or food processor, or use a hand blender.
Return to pan. Stir in milk. Heat gently, stirring frequently.
Serve with a dollop of yogurt and a sprinkle of cilantro or parsley.
*Thanks to Judy Radant for the recipe