2 tbsp of extra virgin olive oil

1 large onion, thinly sliced

2 cloves of garlic, chopped

2 tsp grated ginger

2 tsp ground cumin

500 g sweet potatoes, peeled and cut into large cubes

500 g carrots, peeled and cut into large chunks

1 L of vegetable broth or poultry stock 

1 plain low-fat yogurt

Chopped chives for serving

Salt and black pepper

Heat the olive oil in a pot and sauté the onion for 3-4 minutes over medium heat. Add the garlic, ginger and cumin and continue cooking for 1-2 minutes to allow the mixture to develop its full flavor.

Add the sweet potatoes and carrots, then moisten with the broth, add salt and bring to a boil. Cover, then reduce heat and simmer over low heat for 15-20 minutes, until vegetables are tender through.

Set aside for a few moments.

Remove from heat and blend with a hand blender. Heat the soup over low heat while stirring. Season with pepper.

Divide the soup among 4 soup plates or bowls and garnish with 1 tsp of yogurt before serving hot, sprinkled with chives.

Full of flavor and goodness, this soup is suitable for all occasions and can be enjoyed in any season.