Nigerian Yam Soup

Ingredients

• 2 tablespoons peanut oil
• 1 cup chopped onion
• 1/2 cup chopped carrot
• 4 fresh jalapeno or serrano chiles, seeds and stems removed, and minced
• 1 1/2 cups chopped tomatoes
• 1 1/2 pounds yams or sweet potatoes, peeled and cut into 1 inch cubes
• 3 1/2 cups beef stock
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/2 cup half and half cream
• *Garnishes: chopped parsley and fresh grated ginger

Instructions

Heat the oil in a heavy, large casserole and add the chopped onion and carrot and saute for 1 minute.  Then, add the chiles, tomatoes, and cubed yams and saute and toss for 1 minute.  Add beef stock, salt, pepper, and bring the mixture to a boil; reduce the heat to a simmer, cover, and simmer for 30 minutes.  Remove the soup from the heat, allow it to cool for 20 minutes, and then puree it in a food processor or blender.  Do this in bactches, if necessary.

Return the soup to the casserole and bring to a boil; reduce the heat to a simmer, and the add the cream in a steady stream, stirring constantly.

Serve the soup hot and garnish with the parsley and ginger.