6 med. yams (2 lb.), peeled and cut into 1" cubes
1 red onion, peeled, coarsely chopped
1 sm. clove garlic, minced
3 carrots, peeled, coarsely chopped
1 rib celery
1 bay leaf
1 tbsp. fresh thyme leaves
1 1/2 qt. chicken broth, homemade or low sodium
1/2 tsp. salt
1 tsp. freshly ground pepper
Garnish: 6 tbsp. plain low-fat yogurt + 6 sprigs flat-leaf parsley, stems
removed, finely chopped

Place yams, onion, garlic, carrots, celery, bay leaf, thyme and chicken broth in a large pot. Bring to boil over medium heat. Lower heat and simmer until the yams are tender, about 30 minutes. Puree the vegetables, after removing the bay leaf, in a blender until smooth. Pass the soup through a sieve. Continue to puree and sieve until all the vegetables and broth have been used. Season with salt and pepper. Ladle into bowls and garnish with dollops of yogurt and chopped parsley. May be served at room temperature or warm.

Makes 4 to 6 servings.