Wednesday, March 22, 2017

Yam and Basil Soup

Yield: 4-6 servings

2 large yams
4 pitted dates, soaked and chopped
2 tbsp olive oil 
1 large onion, chopped
2 tsp salt
1 tsp ground pepper
1 tbsp + 2 cups water (separated)
4 cloves garlic, minced
1 red pepper, chopped
4 roma tomatoes, chopped
1/4 cup chopped basil (extra for garnish)
1 tsp chili flakes

1. Preheat oven to 350F. Line a baking sheet with parchment paper. Place the yams on the sheet and prick the skin of the yams with a fork a few times. Bake for at least 30 minutes. 
2. Soak dates in warm water until they feel soft. Chop into smaller pieces. 
3. In a large pot, heat olive oil over medium heat. Add the chopped onions, 1 teaspoon of salt, pepper, and the chopped dates. Stir, and cook for five minutes.
4. When the mixture seems to get sticky, add 1 tablespoon of water and stir well.
5. Add garlic and continue stirring for another minute or two to make sure garlic does not burn.
6. Add red pepper and cook until pepper softens and the mixture looks like it needs a liquid, about 5 minutes.
7. Add tomatoes and remaining 1 teaspoon of salt. Cook for about 10 minutes until the mixture becomes more soup-like.
8. Add basil and chili flakes.
9. Peel yams and add to pot with 2 cups of water. Simmer until soup thickens.
10. Blend in batches in a blender. Garnish with finely chopped basil for serving.

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