Yam Soup With Yogurt

Ingredients

• 6 medium yams, about 2 pounds, peeled, cut into 1-inch chunks
• 1 red onion, peeled, coarsely chopped
• 1 small clove garlic, peeled, finely chopped
• 3 carrots, peeled, coarsely chopped
• 1 rib celery, coarsely chopped
• 1 bay leaf
• 1 tablespoon fresh thyme leaves
• 1 ½ quarts chicken broth, homemade or low-sodium canned
• ½ teaspoon salt
• 1 teaspoon freshly ground pepper
• 6 tablespoons plain low-fat yogurt
• 6 sprigs flat-leaf parsley, stems removed, finely chopped

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    436 calories; 4 grams fat; 1 gram saturated fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 76 grams carbohydrates; 11 grams dietary fiber; 7 grams sugars; 22 grams protein; 5 milligrams cholesterol; 2717 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 – 6 servings

Preparation

1. Put the yams, onion, garlic, carrots, celery, bay leaf, thyme and chicken broth in a large pot. Bring to a boil over medium-high heat. Lower the heat and simmer until the yams are tender, about 30 minutes.
2. Puree the vegetables and broth in a blender until smooth. Pass the soup through a sieve. Continue to puree and strain until all of the vegetables and broth have been used. Season with salt and pepper.
3. Ladle the soup into bowls and garnish with dollops of yogurt and chopped parsley.

40 minutes