Spiced Lentil And Roasted Sweet Potato Soup

• 1 medium sweet potato, peeled and cut into 3/4-inch dice
• 1 None onion, coarsely chopped
• 1 clove garlic, crushed
• 1/2 cup reduced sodium vegetable stock
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp turmeric
• 1/4 cup dried red lentils, rinsed and drained
• 1/3 cup low fat plain yogurt
• 2 tbsp finely chopped fresh cilantro, plus additional leaves, for garnish

1. Preheat the oven to 425u0b0F. Place sweet potato on a parchment paper-lined baking pan; spray with no stick cooking spray. Bake for 25 mins, or until golden and tender.
2. Meanwhile, cook onion, garlic and 2 tbsp of the stock in a medium saucepan on high heat, stirring, for 3 mins, or until onion is tender. Add spices; cook, stirring, for 30 seconds, or until fragrant. Stir in lentils, remaining stock and 2 cups water; bring to a boil. Reduce heat to low; simmer, uncovered, for 15 mins, or until lentils are tender. Add sweet potato; cook for 5 mins. Cool for 10 mins.
3. Blend or process soup until smooth. Return to pan; cook, stirring, until heated through.
4. Combine yogurt and cilantro in a small bowl. Serve soup topped with yogurt mixture and additional cilantro leaves.

sweet potato, onion, clove garlic, vegetable stock, ground cumin, ground coriander, turmeric, red lentils, yogurt, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/37273 (may not work)