Creamy Roasted Yam Soup

1. 1

   grease a baking sheet. Preheat oven to 375u00b0F.

2. 2

   combine yam, 1 tbsp oil, cumin, salt, pepper and cayenne pepper on prepared baking sheet.

3. 3

   (I mixed everything together in a ziploc bag then put on baking sheet).

4. 4

   Roast in Pre-heated oven, stirring occasionally, for about 50 minute or until softened and lightly browned.

5. 5

   Heat extra oil in a large pot or dutch oven over med-high heat.

6. 6

   Add onion and cook, stirring occasionally, for about 10 minute or until onion is softened and browned.

7. 7

   (browning the onion helps to give the soup its flavour).

8. 8

   Add garlic and cook for about 2 minutes until fragrant.

9. 9

   Add roasted yams and broth and stir. Process in a blender in 3 to 4 batches until smooth.

10. 10

    (I used a hand held blender and pureed directly in the pot).

11. 11

    Return mixture to same pot and bring to a boil, then reduce to med-low.

12. 12

    Add cream and stir until well combined and hot. season with extra salt and pepper if desired.

13. 13

    TIP: Soup can be made 1-3 days ahead and stored in a sealed container in the refrigerator.

14. 14

    To reheat, place in a large pot or dutch oven and stir over med. heat until hot.

* Per serving · 4 servings · Values may vary.