To me, a cook is someone who understands the process and can concoct their own recipes or at least readily modify others'. By that definition, I'm no cook and never will be. But that doesn't stop me from opening cookbooks and trying to follow the steps that they outline — frequently not without curious incidents. I've tried a few soups over the past few years, but this is my favourite for a combination of ease, nutrition, taste and healthy lightness. You could eat a gallon of this stuff without feeling guilty. I often double the recipe. I figure that I may as well while I'm at it, but I give you portions as they're printed in Crazy Plates.
Prep Time: 60 minutes
Cook Time: 60 minutes
Ready In: 120 minutes
Yields: 6 servings
6 cups cubed yams or sweet potatoes (about 3 large)
1 1/2 cups coarsely chopped onions
1 tbsp olive oil
4 cups (1 box) low fat chicken broth (really calls for 5 cups)
1 tbsp grated orange zest
1 tbsp grated gingerroot
1 whole clove
1/2 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
fresh cilantro (optional)
1. Spray shallow pan with non-stick spray
2. Add yams, olive oil, and garlic.
3. Stir well and roast uncovered for 25 minutes at 400F, stirring halfway through
4. Transfer mixture to soup pot and add rest of ingredients: gingerrrot, clove, cumin, salt, and pepper.
5. Bring to boil. Reduce heat to medium-low and simmer, covered for 10 minutes
6. Remove clove
7. Blend in batches until smooth
8. Serve with sour cream and cilantro (if desired — I don't bother)