1 lb yams, peeled and cubed
3 1/2 cups water
2 tbsp grapeseed oil
1 tbsp Sambar Powder
1 tbsp cumin seeds
1/2 tsp salt
1/2 tsp pepper
1. Cook the yams in water over medium heat until tender, 7-9 minutes. Transfer to a blender and process until creamy.
2. Place oil, sambar powder, cumin seeds, and salt in a non-stick skillet over medium-low heat and cook for 20 seconds. Add the spice mixture to the yams and mix until the spices are evenly distributed.
NOTE: Soup is to have consistency of clam chowder. If it's too thick, add a little more water while you're blending the yams.
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