This soup is simple to make. It’s really flavourful and not high in calories so feel free to have more than one bowl. I love yams, so this soup is one of my favourites. If you prefer squash, just substitute squash for the yams.

Yam and Carrot Soup


2 tbsp extra virgin olive oil

1 tsp butter (optional)

1/4 cup white onion (1 small onion)

1/2 cup chopped carrots (1 carrot)

1/4 cup diced celery (1 small stalk)

2 1/2 cups chopped yams (1 large yam)

1/2 tsp salt

1/2 tsp white pepper

1/2 tsp turmeric

1/4 tsp sage

1/4 tsp cayenne pepper

1/4 tsp freshly ground nutmeg

1 bay leaf

2 1/2 cups chicken stock or vegetable stock

1/4 cup half-and-half (optional)

Saute the onions in a large pot with olive oil and butter on low to medium heat until they are nearly translucent. Add the celery and carrots and saute for 5 more minutes. Add the minced garlic, salt, pepper, turmeric, sage, cayenne pepper, nutmeg and stir. I always add the garlic last so that it’s impossible for me burn it and ruin the soup. Add the chopped yams and stir again. Add the chicken stock and bay leaf. Cover and bring to a boil. Reduce the heat and simmer for approximately 20 minutes or until all the vegetables are cooked. Check for seasoning. There’s not a lot of salt in this recipe because the chicken stock is already salty. If the soup needs a little more salt, add a little now. Remove the bay leaf.

Let the soup cool a few minutes and then put the soup in the blender. Fill your blender only half way. Blend until smooth. You may need to do this in two batches depending on the size of your blender. Return the soup to the pot and warm it up and serve it with a little dollop of sour cream and a few drops of really good olive oil.

This recipe makes a pretty thick soup. If you like your soup a little runnier, add another cup of stock.

Serves two. Enjoy!