Roasted Yam & Garlic Soup |

So I made you something tasty AND healthy. Yes, healthy!!! I first made this soup a few years ago when I was doing the Daniel Fast. I felt like I was dyiiiing and I needed something to fill me and that's what this soup did. Oh and it's also gluten free, dairy free, sugar free and all that jazz ya know. Yaaa, girl, it's healthy and soooo good. 

It's the perfect soup for those grey fall days (yes, I'm over summer). A perfect Saturday afternoon activity.



  • 6 cups vegetable stock
  • 3 large yams
  • 2 garlic bulbs
  • 4 tomatoes
  • 2 red peppers
  • 2 tbsp vegetable oil
  • 1 medium yellow onion, diced
  • 2 tsp salt
  • 3 garlic cloves, minced
  • 2 tbsp minced sage
  • 2 tbsp minced oregano
  • 2 tsp ground coriander seeds
  • 1 tsp ancho chile powder
  • pinch allspice
  • 2 tsp chipotle puree (I pureed one can of adobe chilles!)
  • salt and pepper to taste


  1. Preheat oven to 375. Wash yams well then poke a few holes in each one with a fork. Cut off the tops of the garlic bulbs, drizzle with olive oil, and wrap in tinfoil. Place yams and garlic on a baking tray and roast for about 45 mins. The yams might need longer than this, but you'll want to take the garlic out. When the yams are tender, cool slightly and remove skins. Squeeze flesh from the roasted garlic bulbs.
  2. Halve and seed peppers. Place peppers and whole tomatoes on an oiled baking tray and roast until the skins begin to puff and brown (about 15 mins). Transfer to a bowl and cover with plastic wrap for 10 mins. Peel away the skins and set aside.
  3. Heat vegetable oil in a large soup pot. Add onions and saute until translucent. Add garlic, spices and herbs and cook until the garlic is golden. Stir in the peeled, roasted vegetables (you might want to chop them up a bit too), the stock and the chipotle chiles. Bring to a boil, reduce heat and simmer for 20 mins.
  4. Puree the soup until smooth. And then eat it up!
  5. Enjoy!

Recipe adapted from Rebar Cookbook

Roasted Yam and Garlic Soup |

Delish hey? And it makes a TON so enjoy it for days :)


Love you long time,


P.S. Sorry for the no post on Monday. Work has been full (but AWESOME), I've been studying for my Pneumatology midterm & other exciting things which I can't talk about yet...(not pregnant, ha!)

Thank you for following along. I'm so excited to share with you more of my favourite fall recipes (pumpkin on pumpkin on pumpkin) but for now you should really make these cookies.