Source: dLife

A creamy soup made with carrots and yams.

Servings

1 tbsp extra virgin olive oil
3 medium garlic cloves , sliced
1 medium onions , cut into big chunks
4 medium carrots , peeled and cut into chunks
1 Yams , peeled and cut into chunks (or sweet potato)
2 bay leaves
1 tsp salt , to taste (optional)
1 pinch chopped parsley (optional)

1 Using a large skillet, heat oil over medium heat. Add garlic and onion and cook, stirring often, until onion is softened, about 5 minutes.
2 Add remaining vegetables, bay leaves, salt and enough water to just cover vegetables.
3 Bring mixture to a boil over medium high heat. Reduce heat, cover and simmer until the carrots are soft, about 30 minutes.
4 Discard bay leaves.
5 Transfer mixture to a food processor/blender and process until smooth.
6 Adjust salt if necessary, and ladle into serving bowls. Garnish with parsley or green onions (optional).