Blue Agave Roasted Yam Soup

Roasting the yams brings out their full, sweet flavor without diluting them as boiling tends to do. The cinnamon and nutmeg are very subtle but add to the complexity of flavors, while the blue agave tequila adds depth while tempering the sweetness. Don’t forget the pepper. It creates a perfect yin and yang experience.

This soup recipe is free of gluten, dairy, eggs, soy, peanuts, fish and shellfish. It is also vegetarian.

Click here for the Cashew Cream recipe.


  • 2 pounds garnet yams or sweet potatoes, skin on, washed and dried
  • 3 tablespoons extra-virgin olive oil
  • 1 sweet onion, peeled and diced
  • 1/4 cup Jose Cuervo blue agave tequila
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 4 cups gluten-free vegetable broth
  • 1 cup cashew cream
  • 1/2 teaspoon white pepper


Preheat oven to 425ºF. Line baking sheet with foil.

Using a sharp paring knife, pierce each yam, with skin still on, 5-6 times on 2 opposing sides. Place yams on prepared baking sheet and bake on center rack of oven for 45-50 minutes, or until yams are very tender. Remove from oven and let cool 5-10 minutes.

Meanwhile, add oil to 5-quart stock pot or Dutch oven. Heat over low temperature. Add onion and sauté until translucent. Turn off stove (Don’t skip this step because alcohol can flame if ignited by heat or gas). Add tequila to onions and turn stove back on. Simmer on low for 5-7 minutes to burn off the alcohol and liquid is reduced by half. Add salt, cinnamon, and nutmeg. Stir. Reduce heat to very low.

Remove skins from yams by slicing down the length of each potato then using fingers to peel away skin. Place baked sweet potato flesh into pot with onion mixture. Mash potatoes with hand masher or fork until potatoes are mostly broken down.

Add vegetable broth and cashew cream. Add pepper. Stir well and bring soup to a simmer. Continue heating at a low simmer for 5 minutes. Remove from heat.

Set another pot nearby to transfer soup during this next step. Ladle soup into pitcher of a blender. Beginning on low and increasing speed gradually, puree soup until smooth and creamy. Transfer processed soup into reserved pot. Continue process until all soup has been creamed. To serve, ladle soup into bowls and garnish with seasoned croutons and pumpkin seeds.

This soup can be made ahead and kept warm in a slow cooker for hours until ready to serve.

Connie Veilleux is the founder of, a blog sharing recipes that are always free of gluten, dairy, peanuts and shellfish. encompasses recipes for those just starting out in their gluten-free journey and wanting to feel “normal” in their safe food options, as well as recipes offering healthy, nutritionally balanced choices focusing on less sugar, less meat, and more fruits and veggies.