1 garlic bulb
4 small unpeeled yams (2 1/2 lbs)
175 ml unsalted roasted peanuts
15 ml cooking oil
375 ml chopped onion
5 ml ground cumin
5 ml coriander
2 ml salt
1 ml pepper
1 ml cayenne pepper
1.5 L chicken stock
398 ml diced tomatoes (with juice)
398 ml can of chickpeas
Trim 1/4 inch from garlic bulb to expose tops of cloves, leaving bulb intact. Wrap loosely in greased foil. Place on ungreased baking sheet. Place yams on same baking sheet. Bake in 375'F oven for 45 minutes until garlic and yams are tender. Let stand until cool enough to handle. Squeeze garlic bomb to remove cloves from peel. Discard peel. Place cloves in medium bowl. Cut yams in half. Scoop yam from peel to same medium bowl. Discard peel
Process peanuts in blender or food processor until very finely chopped. Add to yam mixture. Mash with fork. Set aside
Heat cooking oil in large pot on medium heat. Add onion. Cook 5-10 minutes, stirring often until softened.
Add next 5 ingredients. Stir. Cook for about 5 minutes, stirring often, until onion is golden.
Add yam mixture and remaining 3 ingredients. stir. Bring to a boil. Reduce heat to medium-low. Simmer, partially covered, for 15 minutes, stirring occasional, to blend flavours. Carefully process with hand blender or in blender until smooth (make sure you check blender manufacturers instructions for processing HOT liquids)
Enjoy... it is soooo good and freezes really well.
|I found this pic on the web.. looks almost identical to the soup. |
If you puree it more it would be smoother