Ingredients
2 tbsp vegetable oil
1 medium-sized onion, finely chopped
1 celery stalk, finely chopped
4 cup chicken stock
1 tsp red curry powder
1/4 tsp freshly ground nutmeg
1/2 tsp salt
1/4 tsp ground white pepper
1/4 cup honey
1 16-oz. can of yams, drained and mashed
2 cups heavy cream
few sprigs of fresh parsley
Preparation
Heat the oil in a medium-sized stockpot over medium heat.
Add the onion and celery into the stockpot and sauté them for 6 minutes. After that, add the chicken stock, curry powder, nutmeg, salt, white pepper, honey, and yams.
Reduce the heat to medium-low and continue cooking for 20 minutes, stirring occasionally. Remove the stockpot from heat afterward and add the heavy cream. Allow it to cool for 5 minutes.
Carefully puree the mixture in a blender or use a handheld immersion blender. Pour the pureed mixture through a large mesh strainer into a medium-sized mixing bowl. Note: Use the back of a wooden spoon to push the mixture through the strainer to the fullest extent possible. Make sure to discard any residue in the strainer.
Lastly, garnish your soup with a sprig of fresh parsley if you so desire. Afterward, serve and enjoy!
