West African Creamy Yam Soup

Here is one of the simple, nourishing soups we will be eating on the Revitalize Cleanse. It is adapted from a recipe by a woman named Lee Zucker from Eugene, Oregon. The title was West African Peanut-Yam Soup. I changed a few things and made this a bit more cleanse friendly. You could easily substitute the almond butter in my recipe for peanut butter, add a bit more ginger to spice it up, or a dash of coconut palm sugar to bring in more sweet. Enjoy, and don't forget our gentle Winter Cleanse starts February 5th with the recorded tele-class that will be available for you to listen to at any time. Group cleanse and online forum start Monday February 7th, hope to see you there!

For more information or to sign up for Revitalize: A Winter Cleanse Click here

West African Creamy Yam Soup

ingredients:

1/4 cup peeled chopped fresh ginger

4 1/2 cups water

3 garlic gloves peeled and chopped

1 onion chopped

3 large carrots sliced

1 large yam/sweet potato peeled and cubed

3 tablespoons fresh lemon juice

3/4 cup creamy smooth raw almond butter

4 cups ginger broth (see below)

2 1/2 cups tomato juice (I recommend Bionaturae Organic Strained tomatoes blended to 2 1/2 cups)

optional:

dash of cayenne

1 teaspoon coconut palm sugar

sliced scallions

pumpkin seeds

to make broth:

Place ginger and 4 1/2 cups water in a medium pot and bring to a boil, reduce to a simmer and cook, covered for 30 minutes to an hour until broth is strong. Skim out ginger and set aside.

preparation:

In a large soup pot place garlic, onion, carrot, yam, ginger broth and cayenne (optional). If broth has reduced make sure vegetables are covered by adding water. Bring to a boil, reduce and simmer for 15-30 minutes until vegetables are tender. Working in batches, blend or puree vegetables and broth with the almond butter. Return to pot. Add tomato juice and bring to a boil. Reduce heat to medium low and stir in sea salt, lemon juice and coconut palm sugar (optional). Let simmer for a few more minutes and remove from heat. Spoon into bowls and top with chopped scallions and pumpkin seeds.

Serves 6