One of the things I love most about winter is making soup. I love hearty pureed veggie soups. A variation of this soup was given to me by a friend several years ago. I’m sure the recipe has changed a bit since then, it is very good. I hope you enjoy it.
What you’ll need:
4 yams (or sweet potatoes, if you can’t find yams)
2 lbs of carrots, peeled and chopped into thumb sized chunks
6 cloves of garlic, peeled and put through a garlic press
32 oz of chicken broth
2 cups of milk (or cream)
Start by roasting the yams. Cut 4 yams in half, lengthwise and place them on a cookie sheet sprayed with non-stick cooking spray. Roast in the oven at 350 degrees F for about an hour. Let them cool. . If you cook them the night before you make the soup, store them in the fridge after they have cooled.
Dice the onions and place in a large stockpot with some olive oil and cook until the onions soften and are clear, about 5 min. Add the garlic and for another min or two.
Add the broth to the pot, then the carrots. Scrape out the flesh of the yams (leaving the skin behind) into the pot. Make sure there is enough broth to cover the veggies. Simmer the soup for 45min – 1 hour until the carrots are soft. Add the milk.
Using a blender or an immersion blender, puree the soup. If the soup is too thick, add a bit more milk or broth to your liking. Season with salt and pepper. Return to the heat until ready to serve.