I am a huge fan of simple, blended soups. I remember having a lovely orange coconut milk based soup at a friends. I couldn’t remember exactly what vegetables she used to make it, so I recreated it this way:
Yam & Coconut Ginger Soup
This is a great, passive time investment recipe to make. It’s hearty, tasty and can also be a great vegan soup option.
2 tablespoons extra virgin olive oil
1 onion chopped
3 carrots chopped
4 medium yams, baked, with skins removed and then mashed
1 two inch long piece of ginger, cleaned and chopped finely
5 cloves garlic, whole
1 13.5 oz can coconut milk
1 box chicken broth (veggie broth for vegan version)
salt and pepper to taste
Preheat oven to 400 degrees. Wash yams and bake them until soft (45-60 min). Remove yams from oven, let them cool. Peel inside of yams from the skin with a spoon and mash in a large bowl. Set aside.
In a large pot heat olive oil and add onions, saute until golden brown. Add carrots saute 5 more minutes. Place yams, garlic, ginger, coconut milk, and broth in pot. Bring up to a boil and let simmer until vegetables are soft (about 45 min). Remove soup pot from heat and with a stovetop blender blend soup until it has a smooth consistency. Add salt and pepper to taste. Serve warm accompanied with warm buttered baguette. Enjoy!