Method

• Preheat the oven to 200C Put the washed yams, sliced onions, garlic and water 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)
• When the yams are tender and slightly caramelised, carefully tip them all into a suitable size pot
• Pour a little stock into the oven dish which the yams were cooked in and give it a scrape 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!