Creamy Roasted Yam Soup

Recipe by biggord
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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