West African Yam Soup

Make sure you use yams (with copper-colored skin and bright-orange flesh inside) and not sweet potatoes for this one. It's both beautiful to look at and dynamite to eat.

1 Medium Yellow Onion, diced
1 teas. Watkins Liquid Garlic
1 Stalk of Celery, diced
2 Tbsp. Watkins Original Grapeseed Oil
2 Tbsp. Brown Sugar
1 teas. Watkins Nutmeg
1 teas. Watkins Curry Powder
5 Cups of Prepared Watkins Chicken Soup Base
4-5 Yams, peeled and cut in chunks
1/2 Cup of Smooth Peanut Butter
1 Cup of Half and Half
The Juice of One Lime
1 and 1/2 Tbsp. Watkins Calypso or Jalepeno Hot Pepper Sauce

In a heavy pot, saute the onion, garlic, and celery in the olive oil until they're soft. Stir in the sugar and spices. Add the chicken stock and potatoes, and simmer until the potatoes are soft (about 25 minutes). Puree the entire contents (in batches if necessary), then return to the pot. Bring back to a simmer, then stir in the peanut butter, half and half, lime juice, and hot sauce. Add salt and pepper and even more hot sauce if you like things extra spicy. (If the soup seems too thick, add a bit more water to thin it.) Garnish with sour cream if you like.

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