Recipe courtesy of Lonelyspoons
Ingredients:
6 cups peeled, cubed yams or sweet potatoes (about 3 large)
1½ cups coarsely chopped onions
1 tbsp olive oil
1 tsp minced garlic
5 cups reduced-sodium vegetable or chicken broth
1 tbsp each grated orange zest and gingerroot
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1 whole clove
½ tsp each ground cumin and salt
¼ tsp freshly ground black pepper
6 tbsp light (5%) sour cream
Minced fresh cilantro for garnish (optional)
Directions
Spray a shallow roasting pan with cooking spray. Add yams, onions, olive oil and garlic. Stir well. Roast, uncovered, at 425ºF for 25 minutes. Stir once, halfway through cooking time.
Transfer mixture to a large pot. Add broth, orange zest, gingerroot, clove, cumin, salt and pepper. Bring to a boil. Reduce heat to medium-low and simmer, covered, for 10 minutes.
Working in batches, carefully transfer soup to a blender or food processor and purée until smooth. Serve hot with a swirl of sour cream in the center. Garnish with fresh cilantro, if desired
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