Sweet Potato & Tomato Soup

This soup is good hot, at room temperature, and chilled. If doing for prostate, make the yogurt fat-free.

1-1/2 teaspoons cumin
2 cups water
2 tablespoons tomato paste
3/4 pound sweet potatoes, peeled and cut into chunks
1 large red onion, cut into chunks
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cinnamon
1 cup grape tomatoes, halved
2 tablespoons plain low-fat yogurt
3 tablespoons chopped cilantro or parsley

1 In a medium Dutch oven or flameproof casserole, cook the cumin over medium heat, shaking and stirring the pan frequently, until fragrant and toasted, about 3 minutes.
2 Add the water, tomato paste, sweet potatoes, onion, salt, pepper, and cinnamon. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sweet potatoes and onion are tender, about 20 minutes.
3 Let cool slightly and transfer the soup to a food processor or blender and puree. Return the puree to the pan, add the tomatoes, and cook over medium heat, stirring frequently, until heated through.
4 Remove from the heat and stir in the cilantro. Serve the soup topped with the yogurt.

Makes 4 servings.
Per serving: 89 calories, 0.6g total fat (0.1g saturated), 0mg cholesterol, 3.1g dietary fiber, 20g carbohydrate, 2.5g protein, 385mg sodium.