Bruce came home from a potluck one night – one that I couldn’t attend. He raved about his friend, Alfred’s, soup. Here is the recipe. I have been wanting to try but haven’t to date. Can’t wait to make and taste!
Yam and Carrot Soup
Ingredients:
- 1 cube of butter
- 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 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)
Directions:
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 filling no more than 2/3 at a time.
Blend & then put 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.
Serves ONE! (most likely more 
)
Blessings, Love, Laughter, Peace Everyday
Alfred
Note: Once again I suggest using organic produce and ingredients as well as buying from you local farmers.
