Yield: Yields about 14 cups.
Servings: eight.
The sweet potatoes in this soup contrast nicely with the tang of the yogurt and the tartness of the lime. Aniseed lends an unusual hint of licorice flavor.
Heat the oil over medium heat in a 6-quart (or larger) Dutch oven. Add the onions and cook, stirring occasionally, until starting to soften and brown slightly, about 8 minutes. Add the garlic, coriander, cumin, aniseed, and 1/4 tsp. pepper and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth, beans, sweet potatoes, and 3/4 tsp. salt and bring to a boil over high heat; skim any foam as necessary. Reduce the heat and simmer, uncovered, stirring occasionally, until the sweet potatoes are tender, about 15 minutes.
Using a slotted spoon, set aside 3 cups of the beans and potatoes. Puree the remaining soup in batches in a blender. Return the solids to the soup and season to taste with salt and pepper. Serve topped with a dollop of the yogurt and a lime slice.
You can store leftovers in the refrigerator for up to 5 days.
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Easy to make. I made a half portion and we two had half of that for lunch. While the taste was nice we both felt it needed something more to spice it up. When I reheated the balance for lunch I added a small amount of sherry and some some diced green chile . Everyone's taste is different, but for us, this raised the rating to the four stars I have given it.
Quick and easy. My brother-in-law hates sweet potatoes, but he loves this soup. The only trouble is that he gets indigestion from eating too much of it at one time.
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