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
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.
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.
Transfer onion mixture to a blender. Add coconut milk, broth, and yam; puree until smooth.
Serve directly from the blender, or transfer back to the pot to keep warm.
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/