Carrot and ginger soup with yoghurt

Ingredients (serves 4)

• 
  
• Olive oil spray
• 1 large brown onion, coarsely chopped
• 2 garlic cloves, crushed
• 2 tsp finely grated fresh ginger
• 2 tsp ground cumin
• 500g sweet potato (kumara), peeled, coarsely chopped
• 4 large (about 600g) carrots, peeled, coarsely chopped
• 1L (4 cups) water
• 1 tsp Massel Salt Reduced Chicken Style stock powder
• 130g (1/2 cup) low-fat natural yoghurt
• Chopped fresh chives, to serve

Directions

1. Heat a large saucepan over medium heat. Spray with olive oil spray. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic, ginger and cumin. Cook, stirring, for 1-2 minutes or until aromatic.
2. Add the sweet potato, carrot, water and stock powder. Increase heat to high. Bring to the boil. Cover and reduce heat to low. Cook for 15-20 minutes or until the vegetables are soft. Set aside to cool slightly.
3. Place half the sweet potato mixture in the jug of a blender. Blend until smooth. Transfer the soup to a clean saucepan. Repeat with the remaining sweet potato mixture. Place the soup over low heat and stir until heated through. Season with pepper.
4. Ladle the soup among serving bowls. Top with yoghurt and chives to serve.