Growing up, I was never a fan of soup. Unless it was a creamy clam chowder or sodium-overloaded chicken soup when I was sick, I generally thought soup was Lame with a capital L.
I just wasn’t a fan of pureed food when I could just as easily eat it all separate. This, coming from the child who never liked their food to touch. I preferred eating dinner on one of those divider plates that kept the peas separate from the potatoes, which were separate from the chicken, etc. What a wonderous, flavour-separating device for picky eaters under the age of 12.
These days, food is better when combined. Like gravy and stuffing topped on a bite of roasted turkey, or a forkful of potato hash with beef, red peppers and hot sauce, it just makes sense. Certain flavours are meant to be combined into one delicious bite full.
This soup, despite the short ingredient list, has a lot going on in terms of flavour without going overboard. While certain flavours pair nicely together, I think it’s important to keep recipes relatively simple. It’s easy to go overboard with ingredients, piling on little amounts of lots of things; when there’s too much going on, a lot of the flavours can get lost in each other. As I was taught in art school: K.I.S.S. Keep it simple, stupid.
I’m a firm believer in the less-is-more ideal, for taste-bud (and budget) reasons.
Oven-roasted yams, sauteed onions with garlic and ginger, spicy curry paste, and creamy coconut milk all come together to make a creamy soup that, while intensely flavourful, can be made quickly on a weeknight with some relatively average pantry staples.
I love the addition or red curry paste, as it adds a level of flavour reminiscent of a Thai red curry. If you’re not a fan of spice, omit the red curry paste altogether. To some it might be too spicy; however, the heat is welcome against the creamy coconut/yam base.
For a refreshing kick, top with a squeeze of fresh lime, a sprinkle of cilantro, and a swirl of plain yogurt.
Now, can we all agree to eat lots of soup this fall? I know I will!
|Yam & Coconut Soup|| |
- 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
- 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.