Hey Friends! I realize its been a while since I updated my blog... Not even going to try to make excuses for whats going on or why I haven't been posting much. What I am going to do is bring you a delicious soup that will warm you through and through despite this cold weather we've all been having. A delicious roasted garlic and yam soup.
This soup is a bit time consuming due to the many layers of flavours that go into it! You can make the veggie stock a day or two before and you can roast the veggies ahead of time too if you want to speed up the process. If you really don't have time and need to skip one of the steps - just buy the veggie stock. Don't skip roasting the veg - it adds such a delish layer of flavours that you can't miss out on to enjoy the true delightfulness of this soup.
First things first - make the veggie stock. You can find a delish recipe here - though it will make more than you need for this recipe, just freeze the rest and use it up as you see fit. Next you can get started on the recipe below.
Roasted Garlic and Yam Soup
Minimally adapted from Rebar
- 6 cups veggie stock (recipe linked above)
- 3 large yams
- 2 heads of garlic
- 4 roma tomatoes
- 2 red peppers
- 2 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 2 tsp salt
- 3 garlic cloves, minced
- 2 tbsp minced fresh sage
- 2 tbsp minced fresh oregano
- 1 tsp ground coriander
- 1 tsp ancho chile powder
- pinch of allspice
- 2 tsp chipotle puree (puree one can of chipotle peppers in adobo sauce and measure out 2 tsp)
- 1 tbsp maple syrup
- juice of one lime
- salt and pepper to taste
- Preheat oven to 375F. Using a fork, pork a few holes in each yam. Cut the top 1/4 off the garlic to expose each of the pieces of garlic inside, drizzle each head with olive oil then wrap in foil. Place yams and garlic on a baking tray and roast in preheated oven for approximately 45 minutes. Yams may need a bit longer, but garlic should come out after 45 minutes. Yams are done when they are very tender. Cool slightly, then remove yams and garlic from their skin.
- Halve and seed the peppers. Place peppers and whole tomatoes on a well-oiled baking tray and roast until skins are browned and puffed (about 15 minutes). Transfer to a bowl and cover with plastic wrap for approximately 10 minutes. Peel away the skins and set aside.
- Heat the oil in a large soup pot, add onions and saute until translucent. Add garlic, spices and herbs and cook until garlic is fragrant (about 1 minute). Stir in the peeled, roasted veggies, the stock and the chipotle puree. Bring to a boil, reduce heat and simmer for about 20 minutes.
- Puree the soup until smooth. Whisk in maple syrup and lime juice. Season to taste with salt and pepper. Serve hot and topped with crushed tortilla chips and a bit of cheese. Also delicious with a dallop of sour cream or greek yogurt.
Happy Cooking my Friends! What have you been cooking and baking lately?