Yam Soup with Coconut Milk and Saffron
Recipe Type: Side, Main
A hint of color, a touch of creamy coconut, and a crunch of pistachios make this soup a cohesive bowl of warm goodness.
  • 1 yam
  • 1 quart vegetable broth
  • ½ cup coconut milk
  • 2 cloves of garlic,finely chopped
  • 3 spring onions, chopped
  • 2 carrots, chopped
  • 1 stalk of celery,chopped
  • salt and pepper
  • a pinch of saffron
  • 1-1½ tablespoon canola oil
  • ½ teaspoon fresh thyme
  1. Peel,wash and cut all your vegetables.
  2. Over medium-high heat, heat a big pot with the canola oil, add all the vegetables. Stir for 4-5 minutes.
  3. Add in the vegetable broth and coconut milk, season with the salt, pepper and thyme. Let it simmer for approximately 25-30 minutes over medium-low heat.
  4. When the vegetables are soft, transfer it, carefully, into a blender and process it until smooth. For smaller blenders, break up the soup to do a smaller amount at a time.
  5. When it’s finally all pulverized, transfer it into the pot and add the saffron. Stir under medium heat,for 2-3 minutes and serve.
  6. You can top the soup with a little bit of coconut milk and pistachios.
Recipe by Honest Cooking at https://honestcooking.com/yam-soup-coconut-milk-saffron/