Need inspiration for easy lunches and dinners? This soup has you covered—it's a cinch to pull together and not too spicy. Stir in some extra yogurt for more creaminess, or add more chipotles for extra heat if you need some “warming up”!
| 2 | tbsp | olive oil |
| 1 | onion (chopped) | |
| 2 | tsp | cumin |
| 2 | clove | garlic (minced) |
| 1 | tsp | salt |
| 1⁄4 | tsp | black pepper |
| 2 | lb | sweet potatoes (peeled and cut into 1-inch pieces) |
| 1 | chipotle chile in adobo sauce (minced) | |
| 7 | c | low-sodium chicken broth |
| 2⁄3 | c | Stonyfield Organic Plain Whole Milk Yogurt |
Heat oil in a medium-size skillet over medium-high heat. Add onion, cumin, garlic, salt and pepper and cook for 7 minutes, stirring occasionally. Scrape contents of skillet into slow cooker bowl and add potatoes, chipotle chile, and broth. Cover and cook on high for 4 hours, or low for 6 hours, or until potatoes are tender.
Working in batches, carefully transfer soup to a blender and puree until smooth. Add yogurt to blender and puree until well blended. Serve immediately.