Chef Peter Karamchand,
Buffalo Stone Café
Bringing in touches from his native Guyana, Chef Peter allows the zing of lime and ginger to pop against the delicate flavour of sweet potato. The long, slow simmer heightens the complexity of this dish.
Ingredients
4 large yams, peeled and cubed
8 cups vegetable stock
2 carrots, chopped
6 limes, juiced plus zest of 2 limes
2 celery stalks, chopped
1 medium onion, diced
1 tsp thyme
1 bunch cilantro, chopped
1 Tbsp grated ginger
1/4 cup heavy cream
Method
1. In a large pot, combine yams, stock, carrots, celery, lime and onion. On medium heat, bring to a slow boil and simmer for 1 hr.
2. Add thyme, ginger and cilantro.
3. In a blender, purée soup.
4. Return to pot and stir in cream.
Season with salt and pepper.
Yield 6-8 servings