Annie's Amazing Carrot Yam Soup
Ingredients
1/8 c. vegetable oil
3 tbsp. crushed garlic
1 lg. onion (diced)
4L chicken stock
1 small butternut squash (peeled and chopped, seeds removed )
2 lg. yams (peeled and chopped)
10 carrots (peeled and sliced)
2 russet potatoes (peeled and chopped)
2 healthy dashes of balsamic vinegar
Salt and Pepper to taste
Procedure
-
Bake yams in 400 degree oven for 30 minutes.
-
Once yams are baked, pour oil in a large soup pot and fry up onions and garlic for 5 minutes on medium low.
-
Add chicken stock, carrots, potatoes, yams, and squash.
-
Bring to a boil and then simmer for 30 minutes .
-
Test veggies with a fork to ensure they are soft.
-
Puree in batches using food processor and transfer puree to new soup pot.
-
Add enough salt, pepper and balsamic vinegar to taste. Use whisk to mix
Links to other soup recipes
If you like this recipe try these other recipes:
Review
Smooth, flavourful, and highly nutritious soup. Home comfort is tasted with every spoonful. Delicious with thickly sliced multigrain toast. A wonderful appetizer to a full meal, or a meal on it's own.