Roasted yam and garlic soup

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adapted from Rebar Modern Food Cookbook by Austerberg and Urbanowicz

yields 12 servings

  • 12 c vegetable stock or vegetable cooking water or water with dash of braggs in it
  • 6 large sweet potatoes (called yams, but are not true yams, botanically-speaking!)
  • 3 roasted garlic bulbs (yes the whole bulb with skin, or 20 cloves, roasted in some oil out of their skins)
  • 8 tomatoes (or 2 large cans of whole tomatoes, drained)
  • 4t oil
  • 2 med onion, minced
  • 4T fresh sage minced, or 2T dry rubbed sage
  • 4T fresh oregano minced, or 2T dry
  • 4t coriander seeds, toasted and ground
  • 2t chili powder
  • 2 pinches allspice, ground
  • 2t maple syrup (optional)
  • 2t citrus juice (optional, season permitting)
  • 1T chipotle paste

salt and pepper to taste yogurt on side

Preheat oven to 375F. Poke holes in sweet potatoes, clean them in water with brush, place on baking tray and roast 45 mins. Place garlic bulbs on baking tray and roast at same time (check to avoid burning, may need less time). If space in oven, Place whole tomatoes on baking tray (oiled) and roast for 15 mins (until stins puff). Cool and squeeze potato and garlic from their skins into a bowl. Transfer tomatoes to bowl and cover with plate or plastic for 10 min. Peel skins when cool and put tomato flesh in separate bowl.

Heat oil in large soup pot. Add onions ,saute til clear. Add spices na dherbs and cook 3 mins on med low. Stir in peeled roasted vegetables, stock and chipotles if desired. Boil. Reduce heat and simmer 20 mins. Puree the soup until smooth. Whisk in maple syrup to taste and citrus if desired. Season to taste. Serve hot topped with yogurt or on side.

Shan 11:32, 18 December 2008 (PST)

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