2 tsp olive oil
1 large yam (or sweet potato), peeled and diced
1 medium onion, diced
1 large carrot, diced
2 tart apples, cored and diced (do not peel)
1 heaping tsp grated fresh ginger root
1 tsp garam masala
Juice of 1 orange
1-1/2 tsp honey
3 Tbsp plain nonfat yogurt
Kosher salt and fresh black pepper, to taste
Slivered almonds, for garnish (optional)
In a Dutch oven or heavy stock pot, heat the oil over medium heat. Combine the yam, onion, carrot and apples in the pot, and stir to coat with the oil. Sauté for 3-4 minutes, until the onion is translucent. Stir in the ginger and garam masala, and cook for 2 minutes.
Add 3 cups of water, and raise the heat to high. When the soup boils, reduce heat to simmer, cover, and cook for 20 minutes until the carrot is soft when pierced with a sharp knife (by this time, the apple and yam should have collapsed into the liquid).
Remove the pot from the stove, and, using an immersion blender, purée the soup until smooth. (Or, let the soup cool slightly, then purée in batches in a stand blender. Return to the pot.)
Add the orange juice and honey. Simmer for 5 minutes. Stir in the yogurt, and use the immersion blender again to bring everything together. Taste, and adjust seasoning with salt and pepper. Garnish with slivered almonds, if desired.
Serve hot, or allow to cool completely and refrigerate or freeze.