Yam Soup With Yogurt

Name: Yam Soup With Yogurt
Total time: 40 min
Yield: 4 - 6 servings
Ingredients: 6 medium yams, about 2 pounds, peeled, cut into 1-inch chunks; 1 red onion, peeled, coarsely chopped; 1 small clove garlic, peeled, finely chopped; 3 carrots, peeled, coarsely chopped; 1 rib celery, coarsely chopped; 1 bay leaf; 1 tablespoon fresh thyme leaves; 1 1/2 quarts chicken broth, homemade or low-sodium canned; 1/2 teaspoon salt; 1 teaspoon freshly ground pepper; 6 tablespoons plain low-fat yogurt; 6 sprigs flat-leaf parsley, stems removed, finely chopped

By Molly O'Neill

Total Time: 40 minutes
Rating: 4(30)
Comments: Read comments

Featured in: FOOD; Sweet on Yams

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Ingredients

Yield:4 - 6 servings

6medium yams, about 2 pounds, peeled, cut into 1-inch chunks
1red onion, peeled, coarsely chopped
1small clove garlic, peeled, finely chopped
3carrots, peeled, coarsely chopped
1rib celery, coarsely chopped
1bay leaf
1tablespoon fresh thyme leaves
1½quarts chicken broth, homemade or low-sodium canned
½teaspoon salt
1teaspoon freshly ground pepper
6tablespoons plain low-fat yogurt
6sprigs flat-leaf parsley, stems removed, finely chopped

Ingredient Substitution Guide

Preparation

Step 1
Put the yams, onion, garlic, carrots, celery, bay leaf, thyme and chicken broth in a large pot. Bring to a boil over medium-high heat. Lower the heat and simmer until the yams are tender, about 30 minutes.
Step 2
Puree the vegetables and broth in a blender until smooth. Pass the soup through a sieve. Continue to puree and strain until all of the vegetables and broth have been used. Season with salt and pepper.
Step 3
Ladle the soup into bowls and garnish with dollops of yogurt and chopped parsley.

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