Ingredients

The following ingredients have 16 Servings
  • 1 tablespoon olive oil
  • 1.5 pounds sweet potatoes (peeled and chopped)
  • 1 medium sweet onion (chopped)
  • 1 stalk celery (chopped)
  • 1 jalapeno pepper (chopped)
  • 2 cloves garlic (chopped)
  • 15 ounce can crushed tomatoes (or equivalent fresh tomatoes)
  • 1 cup vegetable stock
  • ¼ cup packed fresh basil leaves
  • 1 tablespoon Cajun seasoning blend (or more as desired)
  • Salt and pepper to taste
  • 1 cup plain yogurt
  • FOR SERVING: Lemon juice (fresh chopped herbs, chili oil, chili flakes)

Instruction

  • Heat a large pot to medium heat and add the olive oil. Add the sweet potatoes, onion, celery, jalapeno and garlic. Cook, stirring often, about 10 minutes to soften everything up.
  • Add the remaining ingredients (except for the yogurt) and bring to a boil. Reduce the heat and simmer for about 20 minutes, until everything is nice and tender. You can simmer longer if you’d like.
  • Use a stick blender to process the soup until it is nice and smooth. Or, transfer the soup to a blender or food processor in batches to process, then back into the pot it goes.
  • Adjust for salt and pepper.
  • Swirl in the yogurt and stir until the soup is nice and creamy.
  • Spoon into bowls and swirl in juice from a quarter lemon per bowl.
  • Top with fresh herbs, chili flakes and a few drizzles of chili oil.