Not peeling the yam and carrots, often standard in recipes, keeps as many nutrients in the roots as possible, ensuring this soup is not only flavorful but also highly nutritious.
- 2 tbl vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 1 tsp cumin
- 1 tsp coriander powder
- 1 tsp paprika
- 4 cups vegetable broth
- 1 large yam, scrubbed and chopped
- 1 lb. carrots, scrubbed and chopped
- 1 can coconut milk, stirred
- 2 tbl coconut sugar
- Salt, to taste
- ½ cup cilantro, chopped
- Toss the onion and garlic in a large soup pot on the stove. Set it to medium-highheat and caramelize the vegetables for 3 to 5 minutes, or until browned and translucent. Add the cumin, coriander and paprika and fry for another minute until the spices are fragrant.
- Deglaze the onion mixture with the vegetable broth, scraping up any browned parts. Add the yam and carrots. Simmer for another 20 minutes, or until the vegetables are soft.
- Puree the soup in a blender. Add back to the pot with the coconut milk, coconut sugar and salt to taste. Allow to simmer for another 5 minutes. Add the cilantro and cook for 1 minute. Serve immediately.
Total Fat: 9g