• 6 medium yams (2 lb.), peeled and cut into 1" cubes
• 1 red onion, peeled, coarsely chopped
• 1 small clove garlic, minced
• 3 carrots, peeled, coarsely chopped
• 1 rib celery
• 1 bay leaf
• 1 tablespoon fresh thyme leaves
• 1 1/2 quart chicken broth, homemade or low sodium
• 1/2 teaspoon salt
• 1 teaspoon freshly ground pepper
• Garnish: 6 tablespoons plain low-fat yogurt + 6 sprigs flat-leaf parsley, stems removed, finely chopped

Method

Place yams, onion, garlic, carrots, celery, bay leaf, thyme and chicken broth in a large pot. Bring to boil over medium heat. Lower heat and simmer until the yams are tender, about 30 minutes.

Puree the vegetables, after removing the bay leaf, in a blender until smooth. Pass the soup through a sieve. Continue to puree and sieve until all the vegetables and broth have been used. Season with salt and pepper. Ladle into bowls and garnish with dollops of yogurt and chopped parsley. May be served at room temperature or warm.

Great for Thanksgiving or Christmas.  Happy Holidays to all!

Serves: 4 to 6

Contributor: Junior Trimmer            back to main thanksgiving page       back to holiday soups - Christmas and Thanksgiving

 

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