• 3 1/4 lbs red-skinned yams (about 4 medium) peeled and cut into 2-inch chunks
  • 4 tbsp olive oil divided
  • 1 medium bunch scallions both white and green parts, chopped (about 1 cup)
  • 1 tbsp garlic finely chopped
  • 1 habanero chile seeded and chopped
  • 1 quart gluten-free vegetable broth divided; we used Imagine Organic No-Chicken Broth
  • sea salt
  • freshly ground black pepper
Chef Makini Howell from Seattle's Plum Bistro loves spicy food, and the habanero is among the hottest and easiest chiles to find. If your tolerance for heat is lower, you can reduce the amount of habaneros by half. Either way, wear plastic gloves when seeding and chopping the pepper, being careful not to touch your face.


  • Preheat oven to 400 degrees.
  • Rub the yam chunks all over with 1 tablespoon oil and roast them in a large baking pan until they are fork-tender, about 30 minutes. Remove the pan from the oven and let them cool slightly.
  • Heat the remaining 3 tablespoons of oil in a small stockpot over medium heat. Add the scallions, garlic and habanero; sauté until they are soft, 1 to 2 minutes. Add the roasted yams and mix. Add 2 cups vegetable broth. Bring to a low boil, then reduce heat to low and simmer covered for about 10 minutes.
  • In a blender or a food processor, purée the soup in batches, adding another 1 to 2 cups broth, depending on how thick you want the soup, taking extra care with the hot liquid. Alternatively, you can purée the soup in the stockpot with an immersion blender. Return the soup to the stockpot and bring it to a boil. Season to taste with salt and pepper.