1 tablespoon vegetable oil
1  large onion, sliced
1 clove garlic, minced
5 cups peeled, cubed sweet potatoes (about 3 medium potatoes)
4 cups water
2 tablespoons vegetable-flavored broth powder
1/2 teaspoon sea salt
1 tablespoon dill seed
1/4 teaspoon coarse grind {black pepper}
1 teaspoon dried {parsley}
1 cup milk

Heat oil in a soup pot. Add the onions and garlic, and sauté until golden.

Add potatoes, water, broth powder, salt, dill seed, pepper, and parsley. Cover and bring to a boil, then reduce heat to simmer. Cook until potatoes are just tender, about 20 minutes.

Ladle 2 cups of the hot soup into a blender or food processor. Add the milk and purée. Pour back into the pot. Stir well over low heat for one minute.