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Makes 6 servings

Ingredients Edit

Directions Edit

  1. Cook Onion in margarine in Dutch oven.
  2. Stir in sweet potatoes, broth and 1 cup water. Bring to a boil.
  3. Reduce heat, cover, and simmer 10 minutes.
  4. Transfer sweet potato mixture and remaining 1 cup water to blender; process until smooth. #Return to Dutch oven; stir in rice, sherry and nutmeg.
  5. Cook 5 minutes or until heated through.
  6. Ladle into soup bowls.
  7. Combine yogurt and brown sugar; dollop by tablespoon on each serving of soup.
  8. Garnish with cilantro leaves, if desired.
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