1 large yam
1 large yellow onion
2 tablespoon extra virgin olive oil
1 teaspoon sea salt, plus more to taste
12 ounces carrots
6 ounces parsnips
4 ounces trimmed celery root (or two pieces of celery)
1 tablespoon honey
One 1-inch stick of cinnamon
1/2 teaspoon coriander seeds, lightly toasted and ground
1/4 teaspoon ground nutmeg
Pinch smoked paprika
4 cups vegetable or chicken broth or water
Grated zest of 1 orange
3 tablespoons fresh orange juice
1 tablespoon fresh lemon juice, plus more to taste
Extra Virgin Olive Oil, for garnish
Soft cheese, like sheep’s milk feta or goat’s milk cheese for garnish (optional)
Preheat the oven to 375°F
Wash the yam, pierce it once or twice with a fork, and roast it until it is completely soft, about 45 minutes (longer if you’ve got a very large yam). Allow it to cool slightly, and then peel.
While the yam is roasting, chop the onion and sauté it in the olive oil with a pinch of salt over medium-low heat, stirring often until it’s soft and browned, at least 20 minutes, longer if needed.
To make the soup, peel and slice the carrots, parsnips, and celery root and combine them in a medium soup pot with about 4 cups broth or water, 1 teaspoon salt, the honey, and the spices. Simmer the vegetables, covered, until they are completely tender, about half an hour. Add the roasted yam and the onion as soon as they are ready, along with the grated orange rind, and citrus juices.
Puree the soup in a blender, in batches, or with an immersion blender until perfectly smooth. Return it to a clean pot, bring it back to a simmer, and taste it. Correct the seasoning with more salt or a little more lemon juice if needed. Drizzle olive oil and add cheese to garnish soup.