Soup for a Year! - Week 2: Roasted Yam, and Garlic with Smoked Chiles and Lime

The second soup up in the year of soup is a fantastic roasted soup from one of my favorite vegetarian cookbooks -Rebar Modern Food Cookbook. It's loaded with lots of roasted goodies - yams, tomatoes, heads of garlic, red peppers, chipotles...it all combines together into a lip-smakingly delicious concoction that you will surely make again and again. I'll share a few shortcuts to make it even quicker to put together. This soup is quite spicy. which I like. I tame it down a bit with some cooling plain yogurt, but you could also cut the chipotle puree in half. The ancho chile powder adds some spice but also, a nice flavor that I think you' would miss.

6 cups vegetable stock
3 large yams
2 garlic bulbs, roasted-
4 tomatoes - If you don't have tomatoes, or if you don't want to roast tomatoes and peppers - used Fire Roasted canned tomatoes.
2 red peppers - Time saver-use jarred roasted peppers if you don't have fresh.
2 tbsp. vegetable oil
1 medium yellow onion, diced
2 tsp. salt
3 garlic cloves, minced
2 tbsp. minced sage
2 tbsp. minced oregano - used a half teaspoon dry since I didn't have fresh
2 tsp. coriander seeds, toasted and ground - Time Saver -McCormick's gourmet line has roasted coriander powder
1 tsp. ancho chile powder - Again, McCormick's gourmet line.
pinch of allspice
2 tsp.chipotle puree
1 tbsp. maple syrup
juice of 1 lime
salt and pepper to taste

Pre-heat oven to 375 degrees. Using a fork, poke a few holes in each yam. Place on a baking tray and roast until soft and collapsed (about 45 minutes). You can roast the garlic bulbs at the same time. When the yams are tender, cool slightly and remove skins. Squeeze flesh from the roasted garlic bulbs.

Halve and seed peppers. Place peppers and whole tomatoes on an oiled baking tray and roast until the skins begin to puff and brown (about 15 minutes). Transfer to a bowl and cover with plastic wrap for 10 minutes. Peel away the skins and set aside.

Heat vegetable oil in large soup pot. Add onions and saute until translucent. Add garlic, spices and herbs and cook until the garlic is golden. Stir in the peeled, roasted vegetables, the stock and chipotle chiles. Bring to a boil, reduce heat and simmer for 20 minutes.

Puree the soup until smooth. Whisk in maple syrup, lime juice, and season to taste with salt, pepper and more chipotles, if desired. Serve hot. I like to serve this with a dollop of plain yogurt in this with a wedge of lime to squeeze for each person to squeeze over it just before eating it.

This makes 6 heart servings.