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Yummy Yam Soup gets its depth from a combination of ghee, olive oil, caramelized onion, garlic, and whole warm spices. The yams provide most of the body.

Cinnamon, clove, peppercorns, and turmeric simmer with the yams until everything is soft. Check the consistency and add more water if the soup becomes too thick.

The cinnamon stick is removed before blending. Yogurt and parsley are added only at serving, giving the smooth soup a cool and fresh finish.

Ingredients

• 1 teaspoon ghee or butter
• 1 teaspoon olive oil
• 3/4 cup onions, sliced
• 2 cloves garlic, sliced
• 6 cups yams, cubed
• 1 tablespoon vegetable bouillon powder
• 1 teaspoon salt
• 1 cinnamon stick, about 2 inches long
• 1 clove
• 2 whole peppercorns
• 1/4 teaspoon turmeric
• 6 cups water
• 4 tablespoons plain yogurt, for garnish
• 4 teaspoons fresh parsley, chopped, for garnish

Method

Heat the ghee and olive oil in a large pot over medium-low heat. Add the onions and sauté about 4 minutes, then add the garlic and continue until the onions are caramelized, about 4 minutes more. Add the remaining ingredients except the garnishes, bring to a boil, reduce to low, and simmer about 20 minutes. Adjust the seasoning and consistency, adding water if needed. Remove the cinnamon stick, purée carefully until smooth, and garnish with yogurt and parsley. Makes 4–6 servings.