1 medium-to-large-sized red garnet yam
1.5 cups water
1/2 cup pasture butter
4 tbsp coconut oil
1/2 tbsp MCT oil
Pinch of cinnamon and nutmeg (optional)
*Note/Warning: I don't actually measure ANYTHING in the kitchen. I just estimate and see what looks good. I am a chemist - I have to measure exact amounts ALL THE TIME! So, the kitchen is my time to throw all that out the window. It feels good and relieves stress. Anyway, take these measurements with a grain of salt (no pun intended).
- Peel the yam and slice it into thin circular slices.
- Toss the yam slices into an appropriate sized skillet or pot with the 1.5 cups water. Cover and cook for 5 minutes. Uncover, stir, and cover again - 5 minutes. The slices should be tender and delicious looking. If they are still hard, let them cook a little longer. Spices can be added during this step if you want the extra 'Thanksgiving-time feel' to the soup.
- Pour your water and yam slices into a glass blender and liquify.
- Add the pasture butter, coconut oil, and MCT oil, let them melt a bit, and re-blend. Consistency should be good now. If it isn't, add a bit more water.
- Serve with love.