Cream of Sweet Potato Soup with Ginger-Turmeric Yogurt

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. 2

   On the baking sheet, combine the sweet potatoes, garlic, onion and oil. Season generously with salt and pepper. Mix well. Bake for 25 to 30 minutes or until the vegetables are tender and golden, stirring halfway through cooking.

3. 3

   In a blender, purée the vegetables with the broth until smooth. Adjust the seasoning.