Ginger Lovers' Yam Soup

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This soup is lusciously creamy, and superb tasting. It is sweet, with a bite of cayenne and the charm of ginger. One of my very favorites.

Ease: average Type: soup Prep Time: 35 minutes Total Time: 65 minutes Yield: 12 servings

Cook's notes

A 2 oz. piece of ginger measures about 1" wide, 1" thick and 2 " long.

This soup freezes beautifully.

Cashew butter can be purchased from Sun Organic

Ingredients

8 large garlic cloves, peeled
4 lb. about 6 average sized yams, scrubbed, unpeeled and quartered
1 large onion, peeled and quartered
4 ribs celery, washed, leaves cut off and halved
2 oz. fresh ginger root, peeled and quartered
3 c water
1/2 c cashew butter
2 c rice dream or milk
Tamari or soy sauce
Cayenne pepper
Coconut for garnish

Steps

• Place garlic,yams,onion, celery and ginger and water in a large pot or Dutch oven.
• Bring to a boil and reduce heat to maintain low boil. Cook until all of the vegetables are very tender, about 15 minutes. Remove from heat.
• When vegetables are cooked, remove them to food processor. This is best done using a slotted spoon or soup strainer.
• Puree the vegetables until creamy smooth. If you have a 14 cup food processor or smaller, you will have to puree in 2 batches. Simply puree the first half of the vegetables, and then remove to a bowl. Puree the second half of the vegetables. Then add the cashew butter and milk to the processor and whirl again until smooth. Return mixture to the pot along with the first half of the puree.
• Mix well until all of the puree is well blended with the cooking water. Add tamari or soy sauce and cayenne to taste.
• serve hot