This soup was a favorite at the Purple Onion. It’s easy and very inexpensive to make as yams are so abundant this time of year. I always make my own vegetable stock as it’s easy and fast and there aren’t any surprises as to ingredients! You can use a store bought stock if you like but I recommend you add the apple.
3 celery stalks
1 large onion (quartered, skin on)
3 large carrots (cut into thirds)
1 large apple (quartered skin on)
2 Bay leaves
2 cloves garlic (crushed skin on)
Method: place ingredients in a stock pot and fill with water. Bring to a boil then reduce heat and allow to simmer until reduced by one third. Strain and put aside stock. Discard or compost remaining ingredients
4 or 5 large yams
1 large onion
Madras curry powder (add to taste, I like it strong so would use 2 Tbsp’s)
Ginger (about an inch, peeled)
Sour cream (a dollop or two)
Clean and halve the yams, brush with olive oil, season with salt and pepper and place skin down on a baking sheet. Roast at 400 degrees until starting to caramelize. Remove from the oven and allow to cool. Dice the onion and sauté in a large soup pot in olive oil on medium heat until translucent. Add the curry powder and butter stirring continuously to avoid burning. Add the ginger and sauté for a minute longer, add a bit of water or stock if it’s too dry. Add half the stock and allow to simmer. Remove the skin from the yams and discard the skins. Add the yams to the pot. Bring to simmer and stir. If you have an immersion blender you can remove the pot from the stove and use it now to blend the soup to a smooth texture. Add more stock as needed if the soup is too thick. Season with salt and pepper to taste. Serve with a dollop of sour cream. A variation for this recipe is to add a ripe banana before blending.