Creamy Bisque of Roasted Red Garnet Yams | PCC Natural Markets

Creamy Bisque of Roasted Red Garnet Yams

Serves: 6

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Yams get their place in the spotlight with this beautiful, sumptuous soup.



Preheat oven to 375° F. Using a fork or a paring knife, poke a few holes in each yam, so steam can escape while cooking. Roast yams on a baking sheet until very soft, 45 to 60 minutes. Allow to cool until you can handle them comfortably. Scoop out approximately 5 to 6 cups of pulp.

Purée yam pulp in a food processor, along with crumbled tofu, miso and water. Process until completely smooth and silky.

Sauté onions in oil in a large pot over medium heat, stirring occasionally, until soft and golden. Deglaze pan with sherry, reduce heat to medium-low and simmer for 2 minutes. Add puréed yam mixture and slowly reheat for 10 to 15 minutes, until warmed through.

In the final 2 minutes of cooking, add nutmeg, ground coriander seeds, salt and pepper. Taste and adjust seasonings. When serving, garnish with additional grated nutmeg.

Recipe by Goldie Caughlan, former PCC Nutrition Education Manager

More about: tofu, yams


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Yam Bisque

This soup was ok - in my opinion needs a little more flavor. I added some freshly grated ginger that worked well.

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