I recently made a yam soup. The base was a vegetarian broth and three nice size yams that were roasted and then pureed with the stock. The consistency and color were beautiful but I was a little stymied with the seasonings. I pureed three gloves of garlic that had been used in the stock with the yams and added some smokey paprika and a little cayenne. A dollop of sour cream and parsley for the finish. No complaints from the family but I think it could have been really great is I had used something else for seasoning/flavor. Any suggestions?