This recipe was adapted from a recipe that was adapted from The New England Soup Factory.
Approximately 6
servings. It freezes well and can be kept in the fridge then put microwave for
lunch the following day. It also tastes better if you sing "Carrot Stew, Carrot Stew" while cooking.
4 tablespoons
butter
3 cups sliced carrots
1/2 cup diced celery
1/2 cup diced celery
1/4 cup diced onion
5 garlic cloves
2 large yams
1/4 cup packed dark brown sugar
4 cups vegetable stock
2 1/2 cups
2% milk
1/4 cup white wine
1/4 teaspoon paprika
1/4 teaspoon cayenne powder
1/2 teaspoon cumin
Salt and Pepper to taste
1/8 cup caramelized onion
(diced very small)
1. In a stockpot melt the butter over medium-high heat.
2. Add the garlic, onions, carrots and celery. Sauté for 10
minutes.
3. Add the yams and sauté another 5 minutes more.
4. Pour the stock over
the vegetables and bring to a boil.
5. Stir in the milk, paprika, cayenne and cumin.
6. Reduce the heat and simmer until the yams are soft, 30-35
minutes.
7. Add the brown sugar,wine, salt and pepper. Let simmer for 5 more
minutes.
8. Take off heat and let cool for
ten minutes.
9. Puree the soup in the pot using a hand blender or working in
batches using a regular blender.
10. Place caramelized onions on top of portioned bowls to serve
and let people stir them in for themselves.
Serve with crusty French bread or
tilapia fish cakes.
