Coconut-Ginger Yam Soup
Rian
Yummy blended soup that’s great during the fall and winter.
ingredients
- 1 tbs olive oil
- 1 med onion, chopped
- 2 cloves garlic, minced or pressed
- 1-2 jalapeno peppers, seeded and chopped
- 2 tbs fresh thyme leaves, chopped, or 2 tsp dried thyme
- 1 tbs minced or grated peeled fresh ginger
- 2 tsp ground cumin
- 1 can (14oz) vegetable broth
- 1 can (14-16oz) unsweetened coconut milk
- 2 lbs peeled, cubed winter squash or whole yams, peeled, diced
- 1 tbs brown sugar
- 1 tbs fresh lime juice
- 1/8 tsp salt
- Ginger-Lime Yogurt
- 1/2 cup plain yogurt
- 2 tsp brown sugar
- 1 to 2 tsp fresh lime juice
- 1 tsp grated fresh ginger
directions
- 1
Soup Instructions:
- 2
1. Heat oil in a 4-5 quart pan over medium-high heat.
- 3
2. Add onion and garlic and stir until onion is tender, 2 to 3 minutes.
- 4
3. Add jalapenos, thyme, ginger, and cumin; stir 1 minute more.
- 5
4. Add broth and coconut milk and stir to scrape cooked bits from pan bottom. Add yams, cover and simmer until very soft, 20 to 25 minutes.
- 6
5. Stir in brown sugar, lime juice, and salt.
- 7
6. Puree in a blender or food processor.
- 8
7. Season to taste with additional salt, sugar and/or lime juice. Pour into bowls. Top with Ginger-Lime Yogurt. Makes 6 1/2 cups.
- 9
Ginger-Lime Yogurt
- 10
Stir ingredients together in a small bowl. Let stand for flavors to blend while preparing soup, or cover and refrigerate up to 1 week.
Source: Rian
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews