Yam Soup
4 fairly large yams (about 3 pounds), peeled and diced
6 cups chicken broth
1-1/2 Tablespoons curry powder
1/4 cup tomato paste
2 Tablespoons lemon juice
1/4 cup dry sherry
Salt and Pepper
Cilantro leaves
In a large saucepan, combine the yams and chicken broth. Bring to a boil over medium high heat. Reduce heat to low and simmer until yams are soft enough to mash easily (about 20 minutes). Using a slotted spoon, remove the yams and place into a food processor or blender. Add the curry powder and about 1/2 cup or so of the cooking broth and blend until pureed.
Return the yam puree to the pan (after you have removed the cooking broth). Stir in the tomato paste, lemon juice and sherry. If the soup appears too thick, add a little more of the cooking broth. Salt and pepper to taste. Serve hot with Cilantro leaves as garnish.
Serves 8 to 10