Chunky Sweet Potato and Peanut Soup

Soup:

2 tsp canola oil (10 mL)

2 small sweet potatoes or 1 large, peeled and chopped (about 1 lb/454 g)

1 onion, diced (1)

2 cloves garlic, minced (2)

1/3 cup chopped, roasted, unsalted peanuts (75 mL)

3 Tbsp tomato paste (45 mL)

2 Tbsp chickpea hummus (30 mL)

2 tsp minced fresh ginger (10 mL)

3 cups no salt added, vegetable or chicken broth (750 mL)

Cilantro Yogurt:

1/2 cup 0% plain Greek yogurt (125 mL)

2 Tbsp chopped fresh cilantro, mint, basil, dill, or parsley (30 mL)

1/2 tsp lime zest (2 mL)
Cilantro Yogurt:
1. In a bowl, whisk together yogurt, cilantro, and lime zest. Cover and refrigerate until ready to use.
Soup:
1. In a soup pot, heat oil over medium-low heat. Add sweet potatoes, onion, and garlic, stirring for about 5 minutes or until onion starts to soften. Stir in peanuts, tomato paste, hummus, and ginger. Pour in broth and bring to a boil. Reduce heat, cover, and simmer gently for about 20 minutes or until sweet potato is tender.
2. Ladle soup into bowls and dollop with Cilantro Yogurt.
Tip: Use butternut squash instead of sweet potato.