CREAMY ROASTED YAM SOUP

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Make and share this Creamy Roasted Yam Soup recipe from Food.com.

Provided by biggord

Categories     Low Protein

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 369.2, Fat 15.7, SaturatedFat 7.7, Cholesterol 40.8, Sodium 658.8, Carbohydrate 50.6, Fiber 7, Sugar 2.3, Protein 7.2

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