INGREDIENTS
1 lb Yams (skins on!)
1/2 lb Carrots
4 unpeeled Garlic Cloves
1 Tbsp Olive Oil
1 Cup Chopped Leeks
1 tsp grated Ginger Root
1 tsp Olive Oil
5 Cups Chicken or Vegetable Stock
1/4 tsp Salt
1/8 tsp Pepper
1/2 Cup Half and Half Cream
CARDAMOM CREAM
1/2 Cup Sour Cream
1/2 tsp Ground Cardamom
2 Tbsp Amber Birch Syrup
DIRECTIONS
Cut yams and carrots into 1/2 inch slices. Place into a medium bowl and drizzle with 1 Tbsp of Olive Oil. Toss until veggies are coated with oil. Spread onto the cookie sheet or roasting pan. Bake at 425 F for 20 min. Veggies will not yet be soft but tender-crisp. Cool. Slide the yams and garlic out of their skins and discard the skins. Chop the yams into smaller pieces and set aside.
Heat 1 tsp of Olive Oil in a large sauce pan on medium heat. Add leek and ginger root, saute 5 min until leek is softened. Add the stock, salt and pepper, as well as the yams, carrots and roasted garlic. Bring to a boil, then reduce heat to simmer partially covered for 10 min. Stir occasionally until vegetables are tender.
Remove from stove, cool slightly and mix in a blender or food processor until smooth. Transfer back to the large saucepan, add half and half cream and heat for 2-5 minutes but don’t bring to a boil. When heated through well enough to serve, ladle into bowls. With a small spoon, carefully place and slightly swirl 1 Tbsp of Cardamom Cream on each serving. Drizzle with 1 tsp of Amber Birch Syrup over the cream. Serve immediately.
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