Yam Bisque

• 2 medium yams, peeled
• 2 medium carrots, peeled
• 2 medium cucumbers, peeled
• 2 celery ribs
• 4 large shallots, quartered
• 14 cup plain low-fat yogurt
• 2 12 cups vegetable stock (or chicken stock)
• 1 14 tablespoons cream of wheat (potato starch works well also)
• 10 sprigs Italian parsley, leaves only
• 2 tablespoons olive oil
• 1 tablespoon curry powder
• 1 tablespoon rosemary, dried, crushed (can use sage,different flavor, but good also)
• 1 tablespoon balsamic vinegar
• 14 teaspoon salt (optional)
• 2 tablespoons chives, minced

1. Using food processor or by hand, process shallots to fine-mince.
2. Place in cup and set aside.
3. Process yams and carrots to coarse chop.
4. Set aside.
5. Put parsley in workbowl along with cucumbers and celery.
6. Pulse 3-4 times.
7. Heat oil in heavy-bottomed 3-qt.
8. saucepan.
9. Add shallots and saute over medium 1 minute.
10. Stir in curry and cook another minute.
11. Add all the chopped vegetables and rosemary; cook 2 minutes.
12. Pour in vinegar.
13. Cook 30 seconds, stirring.
14. Add stock and salt(if desired).
15. Cover and cook for 30 minutes on medium-low heat.
16. Puree in small amounts, carefully.
17. Put back in saucepan and bring to a simmer.
18. Sprinkle cream of wheat in while stirring and continue to cook for 10 more minutes.
19. Stir in yogurt just before serving and top with chives.

yams, carrots, cucumbers, celery, shallots, yogurt, vegetable stock, cream of wheat, parsley, olive oil, curry powder, rosemary, balsamic vinegar, salt, chives

Taken from www.food.com/recipe/yam-bisque-157544 (may not work)