- 2 T olive oil
- 1 onion (chopped)
- 2 t cumin
- 2 cloves garlic (minced)
- 1 t salt
- 1/4 t 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.
Serving Size: 1 cup, Calories: 120, Calories from Fat: 35, Total Fat: 3.5g, Total Fat Percent: 5%, Saturated Fat: 1g, Saturated Fat Percent: 5%, Sodium: 330mg, Sodium Percent: 14%, Total Carbohydrate: 19g, Total Carbohydrate Percent: 6%, Dietary Fiber: 3g, Dietary Fiber Percent: 12%, Sugars: 7g, Protein: 3g, Protein Percent: 6%, Vitamin A: 290%, Vitamin C: 25%, Calcium: 6%, Iron: 8%