Creamy Roasted Yam Soup

Great soup for the fall

Grease a baking sheet.

Preheat oven to 375f.

Combine yam , 1 tbsp oil , cumin , salt , pepper and cayenne pepper on prepared baking sheet.

Roast in pre-heated oven , stirring occasionally , for about 50 minute or until softened and lightly browned.

Heat extra oil in a large pot or dutch oven over med-high heat.

Add onion and cook , stirring occasionally , for about 10 minute or until onion is softened and browned.

Add garlic and cook for about 2 minutes until fragrant.

Add roasted yams and broth and stir.

Process in a blender in 3 to 4 batches until smooth.

Return mixture to same pot and bring to a boil , then reduce to med-low.

Add cream and stir until well combined and hot.

Season with extra salt and pepper if desired.

To reheat , place in a large pot or dutch oven and stir over med.

Heat until hot.

yams, olive oil, ground cumin, salt, fresh coarse ground black pepper, cayenne pepper, onion, garlic cloves, chicken broth, whipping cream