A country girl with a food blog uses everything in her pantry. I have one (1) large yam that seems to talk to me every time I open the pantry door. I am finally responding, I am gonna make yam soup.
1 large peeled and chopped yam, 1 large carrot, 2 tablespoons garlic oil, 1/4 cup chopped white onions, 1/4 teaspoon granulated garlic, 1/2 teaspoon Cajun seasoning salt, 1/8 teaspoon ground cumin, 1/4 teaspoon black pepper, 1/8 teaspoon ground cinnamon, 1/8 teaspoon cayenne, 1 tablespoon almond butter, 5 medium raw shrimps with heads and shells, 4 tablespoon plain Greek yogurt, 1/4 cup slivered almonds, 1/4 teaspoon sugar, 1/8 cup fresh chopped cilantro.
Peel and devein shrimp. Put heads, shells, yams, chopped carrot, onions, garlic, seasoning salt, cumin, pepper, sugar, and cinnamon into a pot with 3 cups of water. Bring to a boil, lower heat to a simmer and cook covered until the yams pieces are tender. Drain, reserve 2 cups of shrimp stock, Dump the yam and carrot pieces into the blender and pulse until smooth. Return the yams to the pot, add the cayenne, almond butter, shrimp stock, and sugar. Heat up the soup then pour into the bowl top with yogurt, almonds and cilantro.
WHAT WOULD YOU MAKE WITH THAT LEFTOVER YAM?