Method

• Preheat your oven to 200C
• Put the washed yams into a baking dish and drizzle over the maple syrup, sprinkle with a little salt and pepper give the pan a shake to coat all the yams
• Roast until the yams soften and caramelize, (10-15 minutes)
• Meanwhile in a large pot, add a little oil and cook the onions and garlic gently without colouring for at least 5 minutes
• This stage is vital to adding more depth of flavour to your soup
• When the yams are ready add them to the onions
• Pour a little stock into the oven dish which the yams were cooked in and give it a scrap to ensure you get all the yummy bits off the pan
• Pour all the liquid into the pot with the yams and onions
• Add some more stock to just cover the yams along with the thyme and bay leaf if using
• Season lightly with salt and pepper and cook gently for at least 30 minutes so that the flavours have time to develop
• When the yams are soft and mushy and the soup has taken on a cloudy appearance
• It is ready to puree, either in a food processor or with a stick wand
• I personally like this soup quite smooth
• Check the seasoning and adjust if necessary
• If it is too thick add a little more stock or water to loosen the soup to your desired consistency
• Serve in warm bowls, it does go well with a little fresh cream drizzled on top to soften the flavour!