• Olive oil spray
  • 1 large brown onion, coarsely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons finely grated fresh ginger
  • 2 teaspoons ground cumin
  • 500g sweet potato (kumara), peeled, coarsely chopped
  • 4 large (about 600g) carrots, peeled, coarsely chopped
  • 1L (4 cups) water
  • 1 teaspoon Salt Reduced Chicken Style stock powder
  • 130g (1/2 cup) low-fat natural yoghurt
  • Chopped fresh chives, to serve
  • Step 1 Heat a large saucepan over medium heat. Spray with olive oil spray. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic, ginger and cumin. Cook, stirring, for 1-2 minutes or until aromatic.
  • Step 2 Add the sweet potato, carrot, water and stock powder. Increase heat to high. Bring to the boil. Cover and reduce heat to low. Cook for 15-20 minutes or until the vegetables are soft. Set aside to cool slightly.
  • Step 3 Place half the sweet potato mixture in the jug of a blender. Blend until smooth. Transfer the soup to a clean saucepan. Repeat with the remaining sweet potato mixture. Place the soup over low heat and stir until heated through. Season with pepper.
  • Step 4 Ladle the soup among serving bowls. Top with yoghurt and chives to serve.