An absolutely delicious soup! I did use half-n-half instead of whipping cream and it was still wonderful.
- 3 lbs yams , peeled and cut into 1 inch cubes
- 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
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.