Magic Sweet Potato or Carrot Soup "Magic" because Daniel asked for it and enjoyed it!!! Ingredients 2 Tbsp canola oil (I used safflower oil) 1 Large sweet onion sliced 2 tsp ground cumin 3 sweet potatoes (I used enough sliced carrots to approximate the mass of 3 large potatoes) 1 1/2 quart chicken broth (I used low-fat low-salt canned chicken broth, but can probably use vegetable broth) - note this is the only source of salt in this recipe 1 1/2 cup yogurt (after the first time I cut this down to just over a cup) Tbsp chopped parsley or cilantro (I used parsley) 1/4 cup toasted pumpkin seeds (I used sunflower seeds) 1. In a soup pot heat oil, add onions and cumin and saute 3-4 min. Onions should be transparent but not brown. Add potatoes and chicken broth and bring to a boil. Reduce heat and simmer 20-25 min. (somewhat longer for the carrots to get tender.) 2. Puree soup with the yogurt (I used a blender) and parsley or cilantro. Serve with a sprinkle of the seeds on top. Note: If you reheat after the yogurt has been added, be careful not to actually boil, or the yogurt will curdle slightly, which isn't a tragedy but better not.