Pear Yam Soup

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I make this every autumn. It's a comfort soup.

 

Pear Yam Soup

 

6 yams quartered, skin on

4 pears, cored

2 onions, quartered

4 garlic cloves, peeled

juice of 1 lemon

1 tbsp. olive oil

2 tbsps. white balsamic vinegar

1 can low-fat coconut milk

 

Preheat oven to 350 degrees. Place yams, pears, onions

and garlic on a flat baking pan. Sprinkle with lemon

juice, oil, and vinegar. Cover pan with aluminum foil

and bake until vegetables are tender, about 45

minutes. Allow to cool slightly, then peel off yam

skins.

Pure roasted mixture with coconut milk in a blender

until velvety smooth. Adjust the consistency with

water and lemon juice if desired.

Pour mixture into a small soup pot and simmer for 5

minutes, until warmed through. Serves 4.