Recipe

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• 3 lbs yams, peeled and cut into 1 inch cubes (sweet potatoes )
• 1 tbsp olive oil , plus another
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp fresh coarse ground black pepper
• 1/4 tsp cayenne pepper
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 6 cups chicken broth
• 1 cup whipping cream

• 1 grease a baking sheet. Preheat oven to 375°F.
• 2 combine yam, 1 tbsp oil, cumin, salt, pepper and cayenne pepper on prepared baking sheet.
• 3 (I mixed everything together in a ziploc bag then put on baking sheet).
• 4 Roast in Pre-heated oven, stirring occasionally, for about 50 minute or until softened and lightly browned.
• 5 Heat extra oil in a large pot or dutch oven over med-high heat.
• 6 Add onion and cook, stirring occasionally, for about 10 minute or until onion is softened and browned.
• 7 (browning the onion helps to give the soup its flavour).
• 8 Add garlic and cook for about 2 minutes until fragrant.
• 9 Add roasted yams and broth and stir. Process in a blender in 3 to 4 batches until smooth.
• 10 (I used a hand held blender and pureed directly in the pot).
• 11 Return mixture to same pot and bring to a boil, then reduce to med-low.
• 12 Add cream and stir until well combined and hot. season with extra salt and pepper if desired.
• 13 TIP: Soup can be made 1-3 days ahead and stored in a sealed container in the refrigerator.
• 14 To reheat, place in a large pot or dutch oven and stir over med. heat until hot.