Yesterday I sang the praises of pumpkin; today it is all about soup! There are so many types of soup out there. Walking down the soup aisle in a grocery store will illuminate the vast variety. I know I already mentioned my love of soup during the Broccoli Cauliflower Chowder post, but now that soup weather has arrived I can’t wait to start exploring some of the ideas I have floating in my head!
On a chilly day nothing sounds as wonderful as a bowl of soup. Whether smooth and creamy or thick and chunky, it’s warmth courses through your body radiating heat from the inside out. I don’t do well with cold so thinking about the months ahead can be rather trying, but when I think of a winter full of soup it suddenly seems so much more manageable.
Today’s is not an untested creation but a soup recipe we have used many times in our house. This creamy recipe comes from the Blendtec recipe book that came with my blender, but my dad and I have made a few alterations that enhance its natural splendor.
Any soup using yams is going to be splendiferous. Splendiferous. I have been using that word for quite sometime now under the assumption that I had invented it (I love making up words). Last night the dictionary ruined that illusion. Splendiferous is actually a real word. Who knew! I feel a little cheated by the dictionary for stealing my word… heading back to the soup:-)
I love how the spices spread out across the liquid!
One of the things I love about this soup is that it can be made in a blender. How awesome is that?! It takes a large blender or making the recipe smaller but it makes this recipe so simple!!
My biggest tip when making this is to make sure you sauté your onions long enough, especially if using a strong onion (you know the kind that get to your eyes after the first slice and the tears build with every cut). If you don’t sauté them long enough your soup will have the distinct taste of raw onion instead of yam. IF you accidentally leave them too raw the lemon juice and agave should neutralize most of it, but it might take more than you would usually use — not that I have ever done this myself:-)
1 C almond milk
3 C chicken broth
½ onion, roughly diced
1 clove garlic, chopped
1 T olive oil
1 T lemon juice
½ t chili powder
¼ t cumin
¼ t pepper
Dash or 2 of cinnamon
Squirt of agave
2 large spoonfuls of greek yogurt OR extra almond milk*
Salt to taste
- Set oven to 400 F and bake for 60-80 minutes or until soft. While yams are cooling sauté onion and garlic in the olive oil for several minutes or until the onions are soft.
- Add milk, broth, lemon juice, agave, seasonings, sautéed onions and garlic and baked yams (without skins) to the blender and pulse on high until all ingredients are thoroughly blended. If you do not have a large enough blender you could use a braun or hand mixer as well. Adjust seasoning to your taste.
* I prefer to use the greek yogurt for the added protein, but since I am avoiding dairy at the moment I used a little extra almond milk. Another way you could add protein with out using dairy would be to add a little protein powder (I haven’t tried this so I don’t know if it would affect the flavor at all) or you could make chicken or any other high protein side dish to go with it.