roasted yam and garlic soup

“To feel safe and warm on a cold wet night, all you really need is soup.”

What did you have for dinner tonight?

I’ve been working through the “soup” section of the, Rebar~Modern Food Cookbook (from the Restaurant, in Victoria, BC), and so far we have not been disappointed. Up tonight was the roasted yam & garlic soup, with smoked chiles and lime (and it’s vegan, for all you veggies :).

roastedYAMandGARLIC with smoked chiles & lime

6 C vegetable stock
3 large yams
2 garlic bulbs, roasted
4 tomatoes
2 red peppers
2 TBSP vegetable oil (I used Olive Oil)
1 medium onion, diced
2 tsp salt
3 garlic cloves, minced
2 TBSP minced sage
2 TBSP minced oregano
2 tsp coriander seeds, toasted & ground
pinch allspice
2 tsp chipotle puree (whiz up one can of chipotle peppers in adobo sauce, in your food        processor. This will keep in the fridge for weeks)
1 TBSP maple syrup
juice of 1 lime
salt & pepper

Pre-heat oven to 350 degrees F. Using a fork, poke a few holes in each yam. Place on a baking tray and roast until soft and collapsed (45 minutes or so). You can roast the garlic bulbs at the same time. When the yams are cool and tender, remove skins. Squeeze flesh from garlic bulbs.

Halve and seed peppers. Place peppers and tomatoes on an oiled baking tray and roast until the skins begin to puff and brown (15 minutes or so). Transfer to a bowl and cover with plastic wrap for 10 minutes. Peel away the skins and set aside.

Heat vegetable oil in a large soup pot. Add onions and saute until translucent. Add garlic, spices, and herbs and cook until the garlic is golden. Stir in the peeled, roasted vegetables, the stock, and the chipotle chiles. Bring to a boil, reduce heat, and simmer for 20 minutes.

Puree the soup until smooth. Whisk in maple syrup, lime juice, and season to taste with salt and pepper. Serve hot, ENJOY!

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