Roasted Yam Soup


… the most delicious soup I have ever had!
Try it! A real pampering for body and soul!

(serves 3):
700 gr yam / sweet potato
1 very big onion
2-3 cloves of garlic
2 carrots
900 ml vegetable broth
1 tablespoon of extra virgin olive oil
1 tablespoon of berbere
to garnish:
sesame seeds
some teaspoons of soy yogurt

Clean and wash all the vegetables. Cut the onion into rather large slices and the sweet potatoes into medium size pieces. Remove the “soul” from the garlic cloves and halve them. Combine all vegetables in a baking pan. Season with salt. Dilute one tablespoon of berbere in a tablespoon of extra virgin olive oil. Pour this seasoning over the vegetables and stir  to spread it evenly. Bake in a preheated oven at 220°C for 30-35 minutes, stirring occasionally. When done, place the vegetables in a food processor a little at a time, with a bit of veg stock. Process and keep on processing until they’re finished (you’ll need all the broth), perhaps leaving some whole piece as a garnish. Pour the soup into a saucepan and heat it. Meanwhile, toast the sesame seeds in a pan without adding oil. Add a few drops of lemon juice to the yogurt.
Pour the soup into the plates, sprinkle with seeds, place some vegetables in the middle, a bit of yogurt around and sprinkle with parsley.
Enjoy. 😀

Berbere is a mix of spices from Eritrea / Ethiopia: excellent. I found it in a herbalist’s shop and I feel now I can’t live without! It’s made of chili, coriander, cloves, cardamom, fennel seeds, allspice, black pepper, cinnamon and fenugreek.
A kiss to all of you!! 😀

Chef: Katy from VeganBlog

  1. heidi 14 April 2011 at 06:58

    I recently tried out yams… they’re so good! I can’t wait to prepare this soup then. Should be good even cold or even better lukewarm.

  2. acorn 15 April 2011 at 05:51

    Sounds great! And I love the picture too

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