Roasted Yam and Garlic Soup

This is one of those thick, pureed, bright orange soups that make you feel very healthy. Because you have to roast the vegetables it takes a while to make, but you could roast them ahead of time and keep them in the fridge until you need them.

Erin: omit the tomatoes and lime juice!

Not to be repetitive, but this is a rebar recipe.

6 c. vegetable stock
3 large yams
2 garlic bulbs
4 tomatoes
2 red peppers
2 T vegetable oil
1 medium yellow onion, diced
2 t salt
3 garlic cloves, minced
2 T minced sage
2 T minced oregano
2 t coriander seeds, toasted and ground
1 t ancho chile powder
pinch allspice
2 t chipotle puree (see end of recipe)
1 T maple syrup (or honey)
juice of 1 lime
salt and pepper to taste

1. Preheat oven to 375. Using a fork, poke a few holes in each yam. Cut off the tops of the garlic bulbs, drizzle with olive oil, and wrap in foil. Place yams and garlic on a baking tray and roast 45 mins. The yams might need longer than this, but you'll want to take the garlic out. When the yams are tender, cool slightly and remove skins. Squeeze flesh from the roasted garlic bulbs.

2. Halve and seed peppers. Place peppers and whole tomatoes on an oiled baking tray and roast until the skins begin to puff and brown (about 15 mins). Transfer to a bowl and cover with plastic wrap for 10 mins. Peel away the skins and set aside.

3. Heat vege oil in a large soup pot. Add onions and saute until translucent. Add garlic, spices and herbs and cook until the garlic is golden. Stir in the peeled, roasted vegetables (you might want to chop them up a bit too), the stock and the chipotle chiles. Bring to a boil, reduce heat and simmer for 20 mins.

4. Puree the soup until smooth. Whisk in maple syrup, lime juice and season to taste with salt, pepper and more chipotles, if desired. Serve hot, garnished with pumpkin seeds, roasted pecans, or anything else you can come up with.

Serves 6

Chipotle puree:

This is what rebar says about this: "Smoked jalapeños are commonly known as chipotle chiles... They are packed in a red "adobo sauce" and can now be found in most well-stocked grocery stores [not Dominion, of course] (check the Mexican foods section). Once the can is opened, it will store in the refrigerator for at least a month."

To make chipotle puree, simply puree the contents of a can. I used jalapeños because I couldn't find chipotles, and it seemed to work okay.

Update: the Latin American food store (I think there's only one) in Kensington Market has chipotles.