Sweet Potato Vichyssoise

• 2 tablespoons butter
• 6 cups diced peeled sweet potato
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 tablespoon minced ginger
• 4 cups vegetable stock
• 1 cup soy milk (you can use regular milk)
• 1/2 cup Belsoy creamy soya preparation (you can use regular cream)
• 1/3 cup plain yogurt
• Salt & Pepper to taste
• Chopped chives
• *Optional: 1/2 cup white wine

1. In a large saucepan, melt butter over medium heat; cook sweet potatoes, garlic, onion and ginger until potatoes become golden
2. Pour in stock and simmer.
3. Cover and cook over medium heat until vegetables are very tender (takes about 20 minutes)
4. Transfer soup, in batches, to blender or food processor; purée until smooth.
5. Whisk in soy milk and creamy soy preparation. *optional: add white wine and whisk.
6. Refrigerate for about 4 hours or until chilled. 
7. Ladle into chilled bowls.
8. Garnish with spoonful of yogurt and top with chives.