My Milk Calendar

Recipe featured in the 2012 Milk Calendar

Sweet Potato Soup with Lime

See more recipes from 2012

Browse by:
- all
- video
- 2010's
  Move your mouse over a year to see the Milk Calendar cover for that year.
  - 2010
  - 2011
  - 2012
  - 2013
- 2000's
  Move your mouse over a year to see the Milk Calendar cover for that year.
  - 2000
  - 2001
  - 2002
  - 2003
  - 2004
  - 2005
  - 2006
  - 2007
  - 2008
  - 2009
- 1990's
  Move your mouse over a year to see the Milk Calendar cover for that year.
  - 1990
  - 1991
  - 1992
  - 1993
  - 1994
  - 1995
  - 1996
  - 1997
  - 1998
  - 1999
- 1980's
  Move your mouse over a year to see the Milk Calendar cover for that year.
  - 1980
  - 1981
  - 1982
  - 1983
  - 1984
  - 1985
  - 1986
  - 1987
  - 1988
  - 1989
- 1970's
  Move your mouse over a year to see the Milk Calendar cover for that year.
  - 1974
  - 1975
  - 1979

Cheesy Potato-Topped Beef & Vegetable Shepherd’s Pie Cranberry Maple Lemon Rice Pudding

View more "2012" recipes

Sweet Potato Soup with Lime

Watch video

Add to recipe book

Comments (2)

Course Soups & Creams
Prep. Time 15 mins
Cooking Time 20 - 25 mins
Yields 4 to 6 servings

Top rated Our dietitians' favourite

The southwest spice of chili and lime made this soup a smash hit in 2007. Now we’ve added the tangy goodness of yogurt and a little zing of zest for our new soup sensation of 2012.

Ingredients

2 tbsp (30 mL) butter

2 cloves garlic, minced

1 medium onion, chopped

1 1/2 tsp (7 mL) chili powder

3 cups (750 mL) reduced-sodium vegetable or

chicken broth

5 cups (1.25 L) cubed peeled sweet potatoes, (about 2 large)

1 1/2 cups (375 mL) milk

1 1/2 tsp (7 mL) cornstarch

3/4 cup (175 mL) plain yogurt (not fat-free), divided

1/4 tsp (1 mL) salt

pepper

1 tsp (5 mL) grated lime zest

2 tbsp (30 mL) freshly squeezed lime or

lemon juice

This month's 2013 Milk Calendar featured recipe
Baked Apple Rhubarb Cobbler
Get this recipe
Watch video

Preparation

Watch video Sweet Potato Soup with Lime

In large pot, melt butter over medium heat. Add garlic, onion and chili powder; sauté for about 5 min or until soft. Add broth and sweet potatoes; bring to a boil. Reduce heat and simmer until potatoes are soft, about 20 min.

Transfer to blender or food processor, in batches, or use an immersion blender in the pot, purée until very smooth, adding some of the milk if necessary to thin. Return soup to pot, if necessary. Stir in milk and salt. Heat over medium heat, stirring, until steaming, but do not let boil.

In a small bowl, whisk cornstarch into 1/2 cup (125 mL) of the yogurt. Stir into soup; heat, stirring, for 1 min. Stir in salt and season to taste with pepper. Stir lime zest and juice into remaining yogurt. Ladle soup into warmed bowls; dollop lime yogurt on top of each serving.

Tips

Sweet potatoes are often mis-labeled as yams (true yams are quite different). Choose sweet potatoes with tight, brick-coloured skin and no signs of wrinkling or mold and that feel heavy for their size. The flesh should be firm, moist and bright orange.

Use ancho chili powder in place of the regular chili powder. Add 2 tbsp (30 mL) unsweetened peanut butter with the sweet potatoes; sprinkle chopped peanuts and chopped fresh cilantro on top of yogurt.

37 people love this recipe.

Rank as top rated See all 50 top rated

Comments

add your comment

Karen Horn
November 20th, 2012

I really enjoyed this soup although the next time I make it, I will definitely cut down the chili powder. It was too spicy and I'd rather taste the lime than the pepper!
mary p
January 13th, 2012

Fantastic soup, easy to make, very delicious. I used less Chilli powder though, about 3/4 tsp only which gave it a real nice flavor, but not too spicy.
Also, the second time I made it, I did not use the cornstarch and the soup came out the same way so I don't really see the point of using the cornstarch.