Last night mother nature finally ushered in a taste of fall! It’s quite refreshing, yet my husband and I laughed last night at how “cold” we are! (It was 62 at the time). We have become a true Southern family and love our warm weather, but I do love some cooler days this time of year to really give that cozy fall feeling, especially since I am starting to see signs on the leaves turning. This past Saturday my family attended our city’s annual street festival. Our first year here it was perfect weather for this event, sunny, 70’s, slight breeze. Then last year it was drizzling and cold! This year it’ was 88 and so humid, everyone was sweating up a storm! You never know what fall will bring, I just embrace it all, the weather will be what the weather will be and we just need to be happy and enjoy our days:-)

Since it cooled off yesterday, I decided it would be a good soup and sandwich day. I made 4 loaves of fresh bread Sunday morning, 2 white and 2 Rosemary Oregano so a sandwich would be perfect! I decided to make a Sweet Potato soup to go with these sandwiches. (The sandwich post is coming, you don’t want to miss it!) This soup is so simple, though it does leave you with a bit of dishes to do so have the spouse at the ready:-) Here is my recipe for this soup, it was so yummy and I would love for you to be able to enjoy it too!

 

Ingredients:

4 large sweet potatoes, cut into chunks

32 oz lower sodium chicken broth

1 medium to large onion, diced

olive oil

1/2 tsp cinnamon

2.5 cups plain yogurt

green onions, sliced (for topping the soup)

 

Directions

In a large pan add a couple tablespoons of olive oil and heat. When it’s warm, add the onions and cook until slightly browned. Next add your chicken broth, cinnamon and sweet potatoes and bring to a boil. When it reaches a boil reduce the heat and simmer for about 30 minutes, or until the potatoes are soft. At this point take out your food processor or blender, I puree in my blender. Add 1/3 of the soup to the blender and puree until smooth then pour back into your original pan. Repeat this step two more times until all the potatoes are pureed. Once all the soup in back in the original pan, stir in the yogurt and mix very well until it’s all blended together. Pour into a large bowl and serve, topping with some sliced green onions.

This is a great fall soup that you can make quickly and with minimal ingredients. Go ahead, try it!