Yields 4 servings

1 pound sweet potatoes (peeled)
2 tsps butter
1/2 cup minced onion
1 tsp curry powder
1/2 tsp coriander
1/2 tsp salt
2/3 cup unsweetened apple juice
1 cup buttermilk
1/4 cup water

Plain Yogurt for Garnish

Bring 2 qts of water to a boil. Add sweet potatoes. Cook uncovered for 40 minutes or until potatoes are tender. Drain potatoes and run cold water over them to cool enough to handle.

Melt butter in a small saucepan and add onion cooking and stirring for two minutes. Stir in seasonings. Continue to cook and stir an additional minute. Remove saucepan from heat; stir in apple juice.

Cut potatoes into pieces. Combine potatoes, buttermilk and onion mixture in a food processor or blender.

Pour mixture back into saucepan and add water. (If soup needs to be thinner add a little more water). Heat through. Do not boil.

Garnish each serving with a dollap of yogurt.