Spicy and sweet. And a very pretty soup, I must say. Similar to a roasted butternut squash soup, but uses yams instead. I think it's one of my best "let's see what can be made with what I have" soups.
I've made with and without the coconut milk, but the coconut milk helps to balance the spiciness of the curry powder. If you don't like spicy soups, this one is not for you.
---Barbara
Spicy Soup:Yam, Carrot, Apple, Ginger and Coconut Milk
2 T. oil (any kind but peanut or avocado/coconut oil works well)
1 large onions, preferably sweet onions like Mayan, peeled and chopped
2 large yams, with orange flesh, not sweet potatoes, peeled and chopped
1/2 lb. carrots, about 4 small, scraped and chopped
2 large sweet apple, like Delicious or Jonagold, cored and chopped
1 T. grated fresh gingerroot
1 T. hot curry powder (use less if you don't like spicy)
salt
4 cups chicken stock
1 cup coconut milk (optional)
for garnish:
fresh cilantro sprigs
toasted pumpkin seeds
unsweetened coconut flakes
In a large stockpot, heat the oil, add the chopped onions, and a pinch of salt and cook on medium to let them sweat as you chop up the rest of the veggies and apples. First add the carrots with another pinch of salt. Then the yams with another pinch of salt. Then add the curry powder and grated ginger and mix together thoroughly. Your onions should be translucent at this point. Add the apples with a pinch of salt.
Add the chicken stock and the coconut milk. Bring to a very gentle simmer. Cover and cook for 30 minutes.
Use a hand blender to create a creamy, smooth soup. Taste and season as needed, but it should be good to go if you added the pinches of salt along the way.
Serve with garnishes like cilantro sprigs, or toasted pumpkin seeds, or unsweetened coconut flakes or all of the above.
---Barbara
