By Samantha Lowe |
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.
Serve hot on the occasional rainy summer day or cold on the extremely hot ones, for a warming or chilling meal.
- 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