Sunday, February 20, 2011

Roasted Yam and Garlic Soup

a favourite soup from the rebar cookbook

Roasted Yam and Garlic with Smoked Chilies and Lime

6 cups vegetable stock
2 large yams
2 garlic bulbs, roasted
4 tomatoes
2 red peppers
2 tbsp oil
1 medium onion, diced
2 tsp salt
2 garlic cloves minced
2 tbsp minced sage
2 tbsp minced oregano
2 tsp ground coriander
1 tsp ancho chili powder
pinch allspice
2 tsp chipotle puree
1 tbsp maple syrup
juice of a lime
salt and pepper to taste

1. Preheat oven to 375°F. Using a fork, poke a few holes in each yam. Place on a baking tray and roast until soft and collapsed, about 45 minutes. You can roast the garlic bulbs at the same time. When the yams are tender, cool slightly and remove skins. Squeeze flash from the roasted garlic bulbs.
2. Halve and seed peppers. Place peppers and whole tomatoes on an oiled baking tray and roast until skins begin to puff and brown, about 15 minutes. Transfer to a bowl and cover with plastic wrap for 10 minutes. Peel away the skins and set aside.
3. Heat oil a large soup pot. Add onions and saute until transparent. Add garlic, spices and herbs and cook until garlic is golden. Stir in peeled, roasted vegetables, the stock and chipotle chilies. Bring to a boil, reduce heat and simmer for 20 minutes.
4. Puree soup until smooth. Whisk in maple syrup, lime juice and season to taste with salt and pepper and more chipotles if desired. Serve hot.
Serves 6. Yum!
(I made a few changes to the recipe, there was a couple of ingredients I didn't have so I made do..sometimes you have to in a small town)

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