Sunday, April 21, 2013


I dedicate this post to fellow actor and one of my closest friends Clyde Talley who passed away in 1999. He too was an actor and we loved to cook and share recipes. We got especially creative in between jobs when we didn't have a lot of money. This dish is very economical and easy to prepare. It's ideal for artists or anyone on a budget.

I keep this picture of Clyde on my refrigerator with this old school phone magnet we both had.

I miss him every day and he loved this soup. I make it often and it's been requested so much that I give jars of it to friends and business associates for Christmas. Not only is it beautiful but in the words of CT, "Mmmmm, delicious and healthy!"

Creamy Carrot Yam Soup

1 TBS. extra-virgin olive oil
3 to 4 garlic cloves, sliced
1 medium onion, cut into big chunks
4 medium carrots, peeled and cut into chunks
1 large yam or sweet potato, peeled and cut into chunks
2 bay leaves
1 tsp. salt or to taste
Chopped fresh parsley or green onion tops for garnish (optional) 

In large skillet, heat oil over medium heat. Add garlic and onion and cook, stirring often, until onion is softened, about 5 minutes. Add remaining vegetables, bay leaves, salt and enough water to just cover vegetables. Bring mixture to boil over medium-high heat. Reduce heat, cover and simmer until the carrots are soft, about 30 minutes. Discard bay leaves.

Transfrer mixture to food processor or blender and process until smooth.  Adjust salt if necessary, and ladle into serving bowls. Garnish with parsley or green onions if desired.

Bon appetite!