Habanero Yam Soup | Oregonian Recipes

Ingredients

• 3 1/4 pounds red-skinned yams (about 4 medium), peeled and cut into 2-inch chunks
• 4 tablespoons olive oil (divided)
• 1 medium bunch scallions, both white and green parts, chopped (about 1 cup)
• 1 tablespoon finely chopped garlic
• 1 habanero chile, seeded and chopped
• 1 quart gluten-free vegetable broth (divided; we used Imagine Organic No-Chicken Broth)
• Sea salt and freshly ground black pepper