The first time I tried saffron was probably twenty years ago. Greece produces saffron, but it is very expensive to buy.
The combination of yams with creamy coconut and bright saffron is simply divine. So light, luscious and the flavors are cohesive. 
Yam has very similar taste with sweet potato and it’s a very versatile vegetable. It can be barbecued, roasted, grilled, boiled, fried, smoked, baked and also when grated it is processed into a dessert.
PrintYam Soup with Coconut Milk and Saffron
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This yam soup combines creamy coconut milk and a hint of saffron, topped with crunchy pistachios for a warm and cohesive bowl of goodness.
Ingredients
- 1 large yam, peeled and chopped
- 1 quart vegetable broth
- 1/2 cup coconut milk
- 2 cloves garlic, finely chopped
- 3 spring onions, chopped
- 2 carrots, chopped
- 1 stalk celery, chopped
- Salt and pepper, to taste
- A pinch of saffron
- 1-1 1/2 tablespoons canola oil
- 2 tablespoons pistachios, chopped (for garnish)
Instructions
- Peel, wash, and chop all your vegetables including the yam, carrots, spring onions, and celery.
- Over medium-high heat, heat a large pot with the canola oil. Add the chopped garlic, spring onions, carrots, celery, and yam. Stir and cook for 4-5 minutes until the vegetables start to soften.
- Add the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for 20-25 minutes, or until the yam is tender.
- Stir in the coconut milk and saffron. Season with salt and pepper to taste. Simmer for an additional 5 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to the pot.
- Serve hot, garnished with chopped pistachios for a delightful crunch.
Notes
For a richer flavor, you can use chicken broth instead of vegetable broth. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if needed to adjust the consistency. If you prefer a spicier kick, add a pinch of cayenne pepper during cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6
- Sodium: 600
- Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 4
- Cholesterol: 0
Frequently Asked Questions
Can I use sweet potatoes instead of yams in this soup?
Yes, sweet potatoes can be used as a substitute for yams since they have a similar taste and texture.
How much saffron should I use to get the best flavor in the soup?
A small pinch of saffron threads is typically enough to impart a rich flavor and color to the soup.
What is the best way to prepare the yams before adding them to the soup?
Peel and chop the yams into even pieces, then boil them until tender before blending them into the soup for a smooth texture.
