Creamy Roasted Yam Soup

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 3 lbs yams, peeled and cut into 1 inch cubes (sweet potatoes)
• 1 tablespoon olive oil, plus another
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon fresh coarse ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 6 cups chicken broth
• 1 cup whipping cream

Recipe

• 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.