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• For chips, preheat oven to 250º
• Peel one yam half and slice 1/8 in. thick slices using a mandoline or very sharp knife
• Brush olive oil onto a baking sheet (you may need two) and place yam slices in a single layer, turning over to coat both sides with oil
• Place baking sheets into preheated oven and cook turning once or twice until crisp - about 1 1/4 - 1 1/2 hours.
• Heat a soup pot over medium heat and add about 1 tbl olive oil
• Sauté shallot, ginger, carrot and celery until softened
• Add curry paste and stir to coat vegetables
• Add garlic and lentils and cook about 1 minute
• Add broth and allow to come to the boil
• Meanwhile, peel half the yam and dice
• Add diced yams to boiling soup, reduce heat to simmer and cook until lentils are tender - about 35-45 minutes
• When lentils are tender, turn off heat and remove about 1/3 of soup to a blender or food processor
• Process until smooth and return to pot
• Stir and reheat to desired temperature
• Taste to adjust seasonings (I don't usually add anything)
• Turn off heat and stir in green onion and cilantro
• Serve with tabasco sauce and yam chips on the side
  
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