Since we're expecting our first baby in the winter, I thought that I'd cook a bit now, and put it by in the freezer for when she arrives--I won't have to get out in the cold and blustery weather to go grocering that much .. Anyway, been running my own "test kitchen" on my husband, and this is our FAVORITE soup by far, and makes great use of this seasons veges!! It freezes well (without the garnish) for busy families. 4 cups Vegetable Broth (homemade or store) 2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch pieces 1 1/2 teaspoons curry powder 1 cup reduced-fat (2%) milk Garnish: Plain nonfat yogurt 2 tablespoons chopped fresh chives Bring broth to boil in large saucepan. Add sweet potatoes and curry powder; cover and simmer until potatoes are very tender, about 20 minutes. Using slotted spoon, transfer sweet potatoes to processor. Puree until smooth. Add 1 cup broth; process until well blended. Return mixture to saucepan with broth. Add milk; bring to simmer. Season with salt and pepper. (Can even be made 1 day ahead. Chill. Rewarm over medium heat.) Ladle soup into bowls. Top with dollop of yogurt. Sprinkle with chives.