Dairy free, this soup is tasty and satisfying!
Bruce came home from a potluck one night – one that I couldn’t attend. He raved about his friend Alfred’s soup. I made it and it is superb! I hope your family and friends enjoy this recipe as much as we did.
Notes
"Serves ONE!," writes Alfred.
Actually serves about 6 + depending on appetite.
Ingredients
- 1 cube of butter (for "dairy free" use Earth Balance Soy Free Buttery Spread)
- 1 onion chopped
- 3 carrots peeled and shredded
- 1 stalk of celery with leaves, chopped (2 if you wish)
- 3 yams
- 4 sprigs of fresh chopped cilantro
- 6 cups of Pacific brand organic free chicken broth
- 1 - 1/2 cups half & half ( for "dairy-free" use original coconut milk creamer)
- Fresh ground pepper to taste
- 1 tsp ginger
- Paprika to taste
- Salt to taste (though chicken broth is 24% sodium so I left salt out)
Instructions
- Bake yams in skins at 400° until soft (about 50 minutes).
- Melt the butter in a large pot, add onion, carrots, and celery - cook for 15 minutes stirring occasionally.
- Scoop out yam meat and place in pot along with cilantro.
- Pour in broth and cook for about twenty minutes at simmer - stirring occasionally.
- Using a 2 cup pitcher or similar size ladle soup contents into blender (or food processor) filling no more than 2/3 at a time. Blend then put the puree into a second large pot (your ultimate serving pot).
- Repeat process until all of soup is blended.
- Stir in cream, add salt, pepper, ginger and paprika and reheat without boiling. Serve hot with bread or crackers.
© 2024 Copyright Nancy Bolton-Rawles' Altered-Recipes
Love, Laughter, Peace & Great Eating Everyday
♥ Nancy
Note: Once again I suggest using organic produce and ingredients as well as buying from your local farmers. I made the dairy free version for our friends and it was amazing!
