Roasted Yam Soup with Birch Cream

November is YAM time! Soups on!

One of the sheer pleasures of this time of year for most Canadians is savoring the few warmer days before snow fall. November can bring surprisingly warm or shockingly cold temperatures. Either way, the comfort of a bowl of steaming soup is a huge part of our fall ritual. And with the bounty of root veggies flowing from local sources to put us in the mood, soup's definitely on!

Yams are not just for Christmas dinner. This veggie is a great source of complex carbohydrate that is considered a healthier choice than a regular potato. It is also incredibly versatile as Yams can be sweetened up or the sweetness can become secondary when paired with aromatic spices like ginger, cardamom, coriander and sea salt.

We love this creamy soup which is made easy by roasting the yams so that they slide easily from their skins and into the soup pot, which means much less prep and no peeling. The subtle flavor of ginger sets this dish up wonderfully as a pairing with pure Amber Birch Syrup. The final showcase is a swirl of sour cream, cardamom and Amber Birch added just before serving, which results in a unique twist to a traditional soup.

Photo of roasted yam soup with cardamom cream and birch syrup swirl just about to be served.


Roasted Yam Soup with Birch Cream



Preheat: 425 F

Serves: 6

Prep Time: 30 min

Prep Notes:

Ungreased baking sheet




 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


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 place into 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.

Pro tip: Make sure to drizzle the birch syrup over the cardamom cream or it will sink to the bottom of the bowl. Don't worry it it does, as it will result in a delicious surprise at the bottom. Either way it will be delicious!



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