1 Tbsp margarine 1 1/4 cups onions
chopped 1 clove garlic
minced 1 Tbsp ground coriander 1 tsp curry powder 1/8 tsp ground cumin 4 cups low sodium chicken broth 1 3/4 cups sweet potatoes
cooked and mashed plain yogurt
cumin seeds or fresh cilantro leaves for garnish
In 3-quart saucepan, melt margarine. Saute onions and garlic about 5 minutes until onions are just wilted. Add spices; stir and heat a few seconds. Pour in broth; heat to boiling. Stir in mashed potatoes and heat through. Ladle into individual soup bowls or tureen and garnish with yogurt and cumin seeds or cilantro leaves on top.