2/26/2011

Yam Soup II


Ingredients
1 onion, chopped
1 clove garlic, minced
4 teaspoon olive oil
2 small hot chillies, fresh, seeded and finely chopped
1 red or green sweet pepper, seeded, sliced or chopped
1 stick celery or chunk of celery root, sliced or chopped
2 medium tomatoes, seeded and chopped
2 or 3 yams or sweet potatoes cut into cubes
1 cup tomato juice
1 small can tomato paste
2 cups water
1 bay leaf
1 teaspoon turmeric
1 teaspoon cumin or ¼ teaspoon allspice (optional)
salt and freshly ground pepper to taste
garnish with chopped watercress or fresh parsley, basil, sage or other herbs

1. In a Dutch oven, sauté the onion and garlic over low heat in the olive oil until the onion is translucent.
2. Add the chillies and chopped tomatoes and sweet peppers, and cook the mixture for about 5 minutes.
3. Add the yams or sweet potatoes, tomato juice, water, bay leaf and spices.
4. Bring the soup to a boil, reduce the heat, and simmer until the yams are tender. Add salt, pepper and spices to taste.
5. Add more water if the soup is too thick
6. Puree the soup in a blender or food processor. Return soup to dutch oven and reheat slowly. Garnish with herbs.

Serves 4

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