Yam & Coconut Soup
 
 
Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 2 large yams, peeled and diced (about 4 cups worth)
  • 4 Tbsp olive oil
  • Salt & pepper
  • 1 small onion, diced
  • 1 Tbsp grated ginger
  • 4 cloves garlic, minced
  • ½ Tbsp red curry paste (optional)
  • 1 tsp turmeric
  • 1 400 mL can light coconut milk
  • 3 cups vegetable broth
  • Plain yogurt, to serve
  • Cilantro, to serve
  • Lime wedges, to serve
Instructions
  1. Preheat oven to 400°F. Place yam pieces on an aluminum foil-lined baking tray. Drizzle with 2 Tbsp olive oil, salt, and pepper; toss to coat. Bake for about 20 minutes until yams are soft when pierced with a fork.
  2. In a large, heavy-bottomed pot, saute remaining oil and onion until onion has softened, about 5 minutes. Add ginger, garlic, red curry paste, and turmeric and cook for 1-2 minutes, stirring constantly, until garlic is fragrant.
  3. Transfer onion mixture to a blender. Add coconut milk, broth, and yam; puree until smooth.
  4. Serve directly from the blender, or transfer back to the pot to keep warm.
  5. Serve in bowls topped with a dollop of yogurt, cilantro, and lime wedges.
Recipe by Port and Fin at https://portandfin.com/yam-coconut-soup/