Description
A hint of color, a touch of creamy coconut, and a crunch of pistachios make this soup a cohesive bowl of warm goodness.
Ingredients
Scale
- 1 yam
- 1 quart vegetable broth
- 1/2 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
- 1–1 1/2 tablespoon canola oil
- 1/2 teaspoon fresh thyme
Instructions
- Peel,wash and cut all your vegetables.
- Over medium-high heat, heat a big pot with the canola oil, add all the vegetables. Stir for 4-5 minutes.
- 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.
- 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.
- 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.
- You can top the soup with a little bit of coconut milk and pistachios.
- Category: Side, Main