Curried Yam Soup

A slightly spicy soup served hot on a cold day, or served cold on a warm day.

INGREDIENTS
1          pound yams or sweet potatoes
3 ½      cups chicken broth
3          cloves garlic, chopped
1          teaspoon curry powder
½         teaspoon ground cardamom
½         cup roasted red peppers
½         cup light cream or half –and-half

METHOD

Peel the yams and cut into 1 inch cubes. Place the yams into a large sauce pan and add the broth, garlic, curry and cardamom. Bring to a boil and reduce the heat to simmer; cook, covered, for 8 to 10 minutes until the yams are soft. Add the roasted red peppers and cook for another 2 to 3 minutes.

Remove from the heat and, working in batches if necessary, place into a blender or food processor and process until pureed. Return to a clean sauce pan, add the cream, stirring it in, and serve. If serving cold, chill in the refrigerator for at least one hour before serving.