Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons olive oil
  • 1/2 large onion, chopped (about 1 cup)
  • 1 tablespoon curry powder
  • 2 sweet potatoes, peeled and chopped into 1-inch pieces
  • 1 cup parsnips, peeled and chopped
  • 3 cups low sodium vegetable broth
  • 1/4 cup dried figs, chopped into small pieces
  • 1 teaspoon sea salt
  • 1-14 ounce can lite coconut milk
  • 1-5.3 ounce container VOSKOS Exotic Fig Greek Yogurt

Instruction

  • In a large saucepan, heat olive oil over medium heat. Add onion and curry powder and cook for 5 minutes, stirring occasionally, until onion begins to be translucent.
  • Add sweet potatoes and parsnips to the pot. Stirring constantly, cook for another 5 minutes.
  • Add vegetable broth to the pot and increase the heat to medium-high. Cover and bring to a boil.
  • Reduce heat and simmer with the lid on, stirring occasionally, for 15 minutes.
  • Add figs and salt to the saucepan and cook for 5 minutes or until all vegetables are soft.
  • Remove saucepan from heat. Using a potato masher, roughly mash the vegetables. (If you want a smoother soup, use an immersion hand blender.)
  • Stir in coconut milk and Greek yogurt.
  • Return saucepan to stove on medium heat and heat soup through. Do NOT let the soup boil!
  • Serve and enjoy!