Jane’s Roast Yam Soup

May 3, 2009

(Yammy and Yummy!)

Yam SoupIngredients

  • 6 cups (about 3 large) peeled, cubed yams
  • 1 coarsely chopped onions
  • 1 tbsp olive oil
  • 5 cups low fat chicken broth
  • 1 tbsp each of orange zest and gingerroot
  • 1/2 tsp each cumin and salt
  • 1/2 tsp ground pepper


  • Spray a shallow roasting pan with non-stick spray. Add yams, onions, garlic, and olive oil. Stir well. Roast uncovered for 25 minutes at 425 degrees. (Stir once during cooking).
  • Transfer mixture to soup pot. Add all other ingredients. Bring to boil. Cover and reduce heat to medium/low and simmer for 10 minutes.
  • Puree in blender or food processor and serve hot. (garnish with fresh cilantro) and enjoy!
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