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
Units
Scale
- 1 large yam, peeled and chopped
- 1 quart (950 ml) vegetable broth
- 1/2 cup (120 ml) 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 tbsp (15-25 ml) canola oil
- 2 tbsp (30 ml) 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: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6
- Sodium: 600
- Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 4
- Cholesterol: 0