This blended yam soup gets some southwestern kick from a mix of zesty spices. Serve it at the beginning of a Mexican-inspired meal.

Yield: Serves 4.



  • 5 cups cubed peeled yams
  • 4 cups canned chicken broth
  • 1 cup chopped onion
  • 2 cloves garlic, finely chopped
  • 1/2 tsp chili powder
  • 1/4 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/8 tsp cayenne pepper
  • 1 1/3 cups milk (2%)
  • Fresh thyme, optional
  • Yogurt, optional


  1. Combine yams, broth, onion, garlic, chili powder, cumin, salt, pepper and cayenne pepper in a large saucepan. Bring to a boil over medium heat. Reduce heat and simmer, covered, until yams are tender, about 15 minutes.
  2. Purée soup in batches in a blender. Return soup to saucepan. Stir in milk and heat to serving temperature. Do not boil. Serve topped with thyme and a drizzle of yogurt.
Nutritional analysis per serving:

297 calories, 2.1 g fat, 8.5 g protein, 61.7 g carbohydrate, 8.6 g fibre, 716 mg sodium

*Ingredient not included in nutritional analysis.