2 T. olive oil
2 lb. sweet potatoes, diced
1 carrot, diced
2 onions, sliced
2 garlic cloves, crushed
2-1/2 cups broth (vegetable or chicken)
1-1/4 unsweetened orange juice
1 c. low-fat plain yogurt
2 T. chopped fresh cilantro
salt and pepper
Garnishes: fresh cilantro sprigs and orange rind
Heat oil and large skillet and add sweet potatoes, carrot, onion, and garlic. Saute over low heat, stirring until soft. Pour in the broth and orange juice and bring to a boil. Reduce the heat to simmer, cover and cook for 20 minutes or until the sweet potatoes and carrot are tender. Transfer the mixture to a food processor and puree. Return to pan. Stir in yogurt and chopped cilantro and salt and pepper to taste.
Serve in warm bowls with garnishes of cilantro and orange rind.
