Apple-Yam Soup

• 1/2 cup thinly sliced celery
• 1 cup chopped onion
• 2 teaspoons salad oil
• 3 cups diced (1/2 in.) peeled yams (1 lb. total)
• 2 cups diced (1/2 in.) peeled, cored Granny Smith apples (8 to 9 oz. total)
• 3 cups fat-skimmed chicken or vegetable broth
• Plain low-fat yogurt or sour cream
• Salt and pepper

1. In a 3- to 4-quart pan over high heat, frequently stir celery and onion in oil until lightly browned, about 5 minutes. Add yams, apples, and broth; bring to a boil, cover, reduce heat, and simmer until yams are tender when pierced, about 15 minutes.
2. With a slotted spoon, transfer vegetables and apples to a blender or food processor; whirl until smooth, adding enough cooking liquid to puree easily. Pour puree back into pan and stir over medium-high heat just until steaming, 2 to 3 minutes.
3. Ladle soup into wide bowls. Add yogurt, salt, and pepper to taste.

celery, onion, salad oil, yams, apples, chicken, lowfat yogurt, salt

Taken from www.myrecipes.com/recipe/apple-yam-soup (may not work)