Roasted Yam Soup

Roasted Yam Soup
Roasted Yam Soup

IMPORTANT CONTENT NOTE: Those of you who hate cilantro, sorry. Please go Google one of the 100,000 other root vegetable soups out there. I know, your condition is genetic, and I’m sorry for you. This soup lives and breathes cilantro, and if you leave it out, there will be no point in making this particular soup recipe. Come again?

For those of you still here, hi. Welcome to another edition of “MaryKate made soup, and it’s not very pretty, but I swear it tastes good anyway.” I’m your host, MaryKate, and, yes. I made soup. In my first months here in Seattle, I’m exploring new grocery stores and new ingredients, and as it is fall, there are so many root vegetables out. Most of them I know, but I’m seeing so many different things beyond just “sweet potatoes” and “yams.” To be honest, I don’t care which they are — I buy and bake any of them. But recently, I’ve found myself with 1 or 2 each of 4 different kinds of tubers all labeled “yam” with no other identifying information. In order to compare them, I’ve roasted them — and they are different! Starchier, sweeter, more mild. And all the colors! Yam love. Honestly, the most impressive flavor were the boring white ones — a bit sweeter and starchier than regular sweet potatoes, and really tasty.

Blending these into soup was a great decision. The cilantro lightens the earthy flavor of the tubers and really makes it something different — hearty, but not heavy, and somehow, fresh.

yams-collage

Roasted Yam Soup
Print Recipe
Servings Prep Time
6 servings 60 minutes
Cook Time Passive Time
60 minutes 30 minutes
Servings Prep Time
6 servings 60 minutes
Cook Time Passive Time
60 minutes 30 minutes
Roasted Yam Soup
Print Recipe
Servings Prep Time
6 servings 60 minutes
Cook Time Passive Time
60 minutes 30 minutes
Servings Prep Time
6 servings 60 minutes
Cook Time Passive Time
60 minutes 30 minutes
Ingredients
  • 3.5 lbs. yams and sweet potatoes Get everything you can find -- why not?
  • 1/2 lb. rutabega
  • 1-2 Tablespoons olive oil
  • 1 teaspoon kosher salt
  • 3/4 cup onion
  • 6 cups vegetable stock
  • 1 cup cilantro chopped + more for garnish
Servings: servings
Instructions
  1. Preheat oven to 450ºF.
  2. Peel and chop yams, sweet potatoes, rutabega, and onion. Go for about 1/2 inch cubes, but really, just try to get them all about the same size.
  3. Put all chopped vegetables into a bowl. Add the olive oil and salt and stir to coat. Start with the smaller amount of olive oil, but add more if you need it. You don't want greasy, but you do want everything fully coated.
  4. Bake for 30-45 minutes, until all the vegetables begin to brown. This is where so much flavor is born.
  5. When you have about 15 minutes left of cooking, heat your stock and cilantro in a large soup pot over medium-low heat.
  6. When the roasted vegetables are done and the soup stock is simmering, add the veg to the stock. Stir well, and then puree. A stick blender is the easiest way to do this, but use a blender if that's what you've got. When you have a nice thick puree, heat thoroughly (takes only a few minutes) and stir well.
  7. Serve with an added sprinkle of cilantro for extra flavor.
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