Moroccan Yam Soup

This recipe was passed on from my mother-in-law, and is a staple in her kitchen.  It’s freezes well, is fancy enough to serve to company, and healthy at the same time.  Yams are very high in carotene which is helpful for everything from preventing cancer, to keeping your eyesight strong.

Serves 6-8

½ cup olive oil
¼ cup minced garlic
1 tbsp turmeric
2 tbsp oregano
1 tbsp ground black pepper
1 tsp saffron threads
8 cups grated yams (do this in the food processor to save time)
1 cup chopped red peppers
1/3 cup crushed tomato
4 cups chopped onion
1/3  cup minced ginger
2 tsp cinnamon
¼ cup ground cumin
1 cup chopped celery
6 cups soup stock (chicken or veggie is fine)
1 cup sliced almonds
½ cup currants
salt

1. Slowly sauté onions in oil at low to medium heat, stirring often, until soft and caramelized.
2. Add garlic, ginger, and spices cook 2 minutes, stirring often.
3. Add remaining ingredients, and simmer whisking periodically until yams practically ‘melt’ and thicken the soup (or use a hand blender once the yams are soft).

 Recipe from the Alfresco restaurant, Saltspring Island, BC