Yam and Potato Soup

For tonight’s soup, I had to make up my own recipe.

I used the following ingredients:

  • 1 onion, chopped.
  • 2 cloves garlic, minced.
  • Oliv oil — as needed.
  • Curry (lots)
  • Salt & pepper
  • Turmeric
  • Itty bitty pinch of chilli powder
  • 1 yam, chopped
  • 4 yellow potatoes, chopped
  • Chicken broth

Started off by sautéing the chopped onion in olive oil just until it turned translucent and just before it began truly caramelizing.  Add the garlic and let it cook for a few minutes, stirring occasionally, as you prepare the chicken broth. I used about 3-3.5 cups of slightly weak broth. Add the potatoes & yams, keep the heat medium-low and add the spices.

I don’t measure spices when I add them, but I’d guess it was a little more than a tablespoon of curry (yes, we are addicts in this house), a pinch and a half of salt, half teaspoon of ground pepper, a teaspoon and a bit of turmeric, and a sneeze of chili powder (added only to appease my helper kid).

Simmer for a heck of a long time 😀  I made home made buns, so I let it simmer while I took my dough and worked with it… Roughly an hour.

After the soup is done simmering and the potatoes/yams are soft when speared with a fork, add to a blender or food processor and blend away. If the soup is too runny, you can add more potatoes if you got some pre-cooked ones handy (weirdo) or you can add a tablespoon of flour and cook the soup for a few minutes… Don’t add too much or you will be left with paste instead of soup!

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