This soup is one of the easiest kinds to make- simmer veggies, add spices, and puree everything together. Here we sauteed onion, garlic, fresh ginger, chopped sweet potato, and carrot in 2 tbsp. of sesame oil. Next we added enough chicken stock to cover (about 4 cans) and brought to a simmer, letting go for about 15 minutes, or until a fork easily pierced a carrot. While simmering we added a little tamari, curry powder, cinnamon, cardamon, and white pepper. After we turned off the heat, we added 1 can of lite coconut milk, 1 container of plain yogurt and chopped fresh cilantro. We used an immersion blender to finish off the puree and garnished with fresh yogurt and cilantro. This keeps well refrigerated for 3-4 days.
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