Jewel Yam Bisque with Toasted Nut Garnish - alive magazine

Jewel Yam Bisque with Toasted Nut Garnish - alive magazine

www.alive.com

How can something so simple to make taste so good? The beauty is that there’s no need to peel the yams, so they only take a little time to prepare.

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Cooking tools:

  • Saucepan
  • Chef's knife
  • Cutting board
  • Measuring spoon
  • Measuring cup
  • Wooden spoon
  • Blender
  • Food processor
  • Skillet
  • Mixing bowl
  • Ladle
  • Stove
  • Can opener
  • Microplane
  • Citrus press
  • Peeler
  • Colander
  • Paring knife
  • Kitchen towel

Ingredients

  • 2 Tbsp (30 mL) coconut oil
  • 1 sweet onion, peeled and chopped
  • 4 garlic cloves, chopped
  • 6 cups (1.5 L) low-salt vegetable or chicken broth
  • 3 large jewel yams, unpeeled, scrubbed, and coarsely chopped
  • 2 tsp (10 mL) turmeric
  • 2 tsp (10 mL) ground cumin
  • 1/2 tsp (2 mL) sea salt
  • 1/4 tsp (1 mL) cayenne
  • 14 oz (398 mL) can white kidney beans, including liquid
  • Freshly squeezed juice from 2 limes, zest removed and set aside
  • Extra-virgin olive oil (optional)
  • 1/4 cup (60 mL) pistachio or pumpkin seeds
  • 1/4 cup (60 mL) chopped cilantro
  • 1 Tbsp (15 mL) finely chopped chives
  • 1 tsp (5 mL) lime zest

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