Roasted Sweet Potato Bisque with Avocado and Lime Salsa

INGREDIENTS

1 lb., 6 oz. (about 4 cups) yams, peeled and cut into large chunks

6 tbsp. olive oil, divided

1 onion, finely chopped

1 garlic clove, crushed

2-inch piece fresh gingerroot, grated

1 small red chile, seeded and thinly sliced

1/2 tsp. ground cinnamon

Salt and freshly ground black pepper

3 cups good vegetable or chicken stock

1/2 cup heavy cream

2 tbsp. maple syrup

Juice of 2 limes



For the salsa:

1 avocado, peeled, pitted, and cut into small cubes

2 plum tomatoes, skinned, seeded, and chopped

1/4 cup lime juice

2 scallions, chopped

1 small red chile, seeded and chopped

1 tbsp. roughly chopped cilantro

3 tbsp. olive oil

PREPARATION

Preheat oven to 400°F. Place yams in baking pan, pour in 1/4 cup olive oil, and roast 40 minutes or until tender, without letting yams brown too much.

 

In large pot heat remaining oil, then add onion, garlic, and grated ginger. Cook gently 5 minutes. Add roasted yams, red chile, cinnamon, and salt and pepper to taste, then pour in stock and bring to boil. Reduce heat and simmer 15 minutes. Pour soup into blender and blitz to smooth purée, then pour into large bowl. Stir in cream, maple syrup, and lime juice, and chill thoroughly.

For salsa, put avocado cubes in bowl, add all remaining ingredients, and mix well. Season to taste.

To serve, pour soup into chilled soup bowls and place spoonful of avocado and lime salsa in center of each bowl. Makes 4 servings.