How to Make Yam Soup

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By digidi
User-Submitted Article

Article Rating: (10 Ratings)

There are a few ways to cook with yams and I have discovered an easy way to make Yam soup. My children are all vegetarian and ironically, I am not. Thus, I must be resourceful and creative when cooking for vegetarian children.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

3 larger yams
4 stalks of celery
3 cloves of garlic
1/2 onion diced
1 tablespoon of olive oil
2 cups of milk
3 tablespoons of butter
1/2 cup of eggnog (optional)
1/4 tsp diced ginger
5 sprigs of cilantro
left over tea for good luck
pinch of cumin (optional)
1/2 tsp salt
pinch of nutmeg
pinch of cinnamon
1/2 cup of broth, or water

Step 1

Bake three yams at about 350 degrees Fahrenheit for about one hour. Turn off oven. Let yams sit until it's easy to peel off the skins. Squeeze cooked yam into a large sauce pot and let sit. Mash them with a fork.
Step 2

Preheat an iron frying pan or stick free pan on the stove top to medium heat. Add the olive oil and heat. Dice garlic or squeeze garlic through a press and add to frying pan along with onions, and diced celery. Saute until transparent. Add some water or the left over tea to cook the celery faster if in a hurry and cover.
Step 3

In the large (two quarts) sauce pan combine yams and the sauteed mixture. Bring to a boil and continue stirring. Add milk, eggnog, cumin, salt, butter, sprigs of cilantro and maybe some finely diced fresh ginger.
Step 4

Simmer the soup for a couple of hours with the top on the sauce pan. Pour soup into blender and blend for a couple of minutes. Serve with fresh dash of cinnamon.