The carrot and yam soup is a delicious number on account of the strong flavor of the yams. Not only is it delicious, but it warms you to the soul!

What you’ll need (feeds 1):

• 2 large yams
• 2 medium carrots
• 1/3 cup barley
• 1/2 cup split lentils
• 3 slices onions
• 3 cloves garlic
• oregano
• paprika
• ginger
• nutmeg
• chili powder
• bay leaf
• salt/pepper
• spoon of butter

To start, get about 4 cups of water boiling (depending on the size you’re planning on making).

Peel the yams, and chop them up into cubes to get them cooked as quick as possible. Put them into the boiling water.

Then wash and dice the carrots, as well as the garlic and onions. Put those into the frying pan, with a spoon of butter and fry them to bring out some flavor. You know its ready when the onions have turned a clearer color.

When these are done, put them into the boiling yams and add the split lentils and the barley.

Add all the spices you want, I went heavy on the ginger, salt, pepper, and oregano. The chili powder and the paprika added a nice flavor. I find that in soups, all the spices become less dominant, so don’t be afraid to put a lot in.

Let this boil for about 15 minutes so all the flavors mix and the split lentils and the barley cook properly.

When this is done, stick it into the blender, and blend it up! I usually have to do it in about 2 or three portions, for the soup tends to be thick and it doesn’t fully mix in the blend. Don’t forget to take out the bay leaf though!

Put it back on the oven and put it on low heat (simmer) for about another 10 minutes. Stir it constantly and keep it covered so splattering doesn’t occur.