Curried Yam Soup
1 large onion, caramelized in 2 tablespoons olive oil
Add 2 large peeled and cubed yams
1 stalk celery, coarsely chopped
1 rounded tablespoon curry powder
1 bay leaf
salt and pepper as desired (I add about 1 teaspoon each, since my homemade chicken broth is not salted)
Cover with chicken or vegetable broth (about 1 - 2 quarts depending on the size of your yams and onions.) Simmer until yams are thoroughly cooked.
When yams are very tender, remove from heat and remove bay leaf.
Add 2 cups unsweetened coconut milk and stir to distribute.
Transfer to a blender in batches and puree until smooth.