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Ingredients
6 medium yams, about 2 pounds, peeled, cut into 1-inch chunks
1 red onion, peeled, coarsely chopped
1 small clove garlic, peeled, finely chopped
3 carrots, peeled, coarsely chopped
1 rib celery, coarsely chopped
1 bay leaf
1 tablespoon fresh thyme leaves
1 ½ quarts chicken broth, homemade or low-sodium canned
½ teaspoon salt
1 teaspoon freshly ground pepper
6 tablespoons plain low-fat yogurt
6 sprigs flat-leaf parsley, stems removed, finely chopped
Nutritional analysis per serving (4 to 6 servings)
57 grams carbs; 9 milligrams cholesterol; 299 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 8 grams fiber; 586 milligrams sodium; 10 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the yams, onion, garlic, carrots, celery, bay leaf, thyme and chicken broth in a large pot. Bring to a boil over medium-high heat. Lower the heat and simmer until the yams are tender, about 30 minutes.
- Step 2
Puree the vegetables and broth in a blender until smooth. Pass the soup through a sieve. Continue to puree and strain until all of the vegetables and broth have been used. Season with salt and pepper.
- Step 3
Ladle the soup into bowls and garnish with dollops of yogurt and chopped parsley.
Private Notes
Comments
Great soup! Topped with cilantro instead of parsley and it really made all flavors pop!