GLUTEN-FREE VEGETARIAN YAM, COCONUT PEANUT BUTTER SOUP

This creamy soup suits any get-togethers of people who like full-flavored dishes and aren't afraid of spice. 

Ingredients:

• 1 T minced garlic
• 1 c chopped onion
• 1 c chopped celery
• 1 T oil
• 1 tsp cumin
• 1 tsp allspice
• 1 tsp coriander
• 1 tsp ginger
• 1 tsp ancho chile powder
• 1/2 tsp salt, or to taste
• 6 c vegetable broth
• 1 c crushed tomatoes (canned)
• 1 13.5 oz can coconut milk
• 1 c peanut butter, smooth or chunky
• 1c lentils
• 1c parboiled yam cubes (about 1")

Instructions:

Saute onions, celery and spices on low flame, until onions are translucent. Add lentils and yams and cook for another couple of minutes, stirring well. Add half of broth. Whisk in half of peanut butter. Whisk in rest of broth and mix in crushed tomatoes. Cook until yams are soft. Serve with chopped cilantro as garnish.  Serves 4-6.

More gluten-free holiday entertaining suggestions: Roasted beet soup, maple walnut yams,cauliflower chestnut bake, cranberry baked apples, baked acorn squash with cashew pilaf, baked apples with gjetost cheese, cornbread chestnut cranberry stuffing, raisin corn muffins, fig and goat cheese appetizer, herbed vegetable dip.