Curried Garnet Yam Soup
1 tablespoon olive oil
1 ½ cups diced yellow onion
1/3 cup chopped carrot
1 tablespoon minced garlic
2 teaspoons curry powder
1 teaspoon Garam Masala
2 pounds Garnet or Jewel yams (sweet potatoes), peeled and cut into 1/2 –inch dice
4 to 5 cups vegetable or chicken stock
Salt and freshly ground pepper
¼ cup plain yogurt (optional)
1/3 cup Savory Nut Mix
Heat olive oil in large pot over medium heat. Add onions and carrots and cook, stirring frequently until vegetables soften (5-8 minutes). Add garlic, curry powder, Garam Masala and cook for about 2 minutes stirring frequently.
Add the yams and 4 cups of stock. Cover the pot and raise the heat to high. Bring the soup to a boil then reduce the heat to medium and cook until the yams are soft (20 to 30 minutes).
Puree the soup in the pot with an immersion blender OR wait until the soup cools slightly; then puree it in a food processor or blender. Season the soup with salt and pepper. Add more stock as needed.
To serve, add a dollop of yogurt to each serving ad sprinkle the nuts around the edges of the bowls.