3- 15oz cans Best Choice Yams, drained
3 tbsp Best Choice Olive Oil
½ tsp Best Choice Turmeric
½ tsp Best Choice Ground Ginger
1 celery stalk, thinly sliced
1 cup onion, chopped
¼ tsp Best Choice Crushed Red Pepper
½ tsp Best Choice Thyme leaves
½ tsp Best Choice Salt
4 ½ cups Best Choice Low-Sodium Chicken Broth
6 slices Best Choice 100% Whole Wheat Bread
4 slices Best Choice Sharp Cheddar Deli-Style Cheese
Pre-heat oven to 400 degrees.
In a medium mixing bowl combine 1 tbsp olive oil, turmeric, and ginger. Toss in drained yams and stir to coat. Place onto a foil-lined cookie sheet in a single layer. Bake for 30 minutes or until tender.
Heat a saucepan over medium-high heat. Add 2 tsp oil, onion, and celery to the pan. Sauté for 3-4 minutes. Add in salt, thyme, red pepper, broth, and roasted sweet potatoes. Bring to a boil.
Using an immersion blender, carefully blend until smooth.
Grilled Cheese Croutons
Place 3 slices of bread on a baking sheet, top with cheese, and then remaining slices of bread. Bake in the oven at 400 degrees until cheese is melted, about 8-10 minutes. Cut into bite-sized croutons.
Divide soup evenly among 6 bowls. Top each bowl with grilled cheese croutons and cracked black pepper.