Total Time
1hr
Prep 20 mins
Cook 40 mins

Great soup for the fall

Ingredients Nutrition

Directions

  1. grease a baking sheet. Preheat oven to 375°F.
  2. combine yam, 1 tbsp oil, cumin, salt, pepper and cayenne pepper on prepared baking sheet.
  3. (I mixed everything together in a ziploc bag then put on baking sheet).
  4. Roast in Pre-heated oven, stirring occasionally, for about 50 minute or until softened and lightly browned.
  5. Heat extra oil in a large pot or dutch oven over med-high heat.
  6. Add onion and cook, stirring occasionally, for about 10 minute or until onion is softened and browned.
  7. (browning the onion helps to give the soup its flavour).
  8. Add garlic and cook for about 2 minutes until fragrant.
  9. Add roasted yams and broth and stir. Process in a blender in 3 to 4 batches until smooth.
  10. (I used a hand held blender and pureed directly in the pot).
  11. Return mixture to same pot and bring to a boil, then reduce to med-low.
  12. Add cream and stir until well combined and hot. season with extra salt and pepper if desired.
  13. TIP: Soup can be made 1-3 days ahead and stored in a sealed container in the refrigerator.
  14. To reheat, place in a large pot or dutch oven and stir over med. heat until hot.
Most Helpful

5 5

Wow! Great soup. Wanted something warm for a cold november day and this hit the spot. Easy to make too. I didn't eve have whipping cream (ahh...the life of a university student) so I just used some milk and it worked out perfectly. mmmm mmmm good.

5 5

Definitely worth the time to prepare! It's certainly not hard to make..... just takes a while to roast the yams. Totally worth it, though. I added a little extra cumin, otherwise I followed the recipe. It smells just as fabulous as it tastes. I garnished with fresh cilantro....Mmmmmm! Next time I roast yams, I'll roast extra just to make this soup. Thanx for a great soup!