Vegan Yam and Carrot Coconut Milk Soup Recipe

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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.

Vegan Yam and Carrot Coconut Milk Soup
Vegan Yam and Carrot Coconut Milk Soup
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Nutrition Facts
Vegan Yam and Carrot Coconut Milk Soup
Amount Per Serving
Calories 383 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 11g 55%
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Sodium 1064mg 44%
Potassium 1101mg 31%
Total Carbohydrates 51g 17%
Dietary Fiber 8g 32%
Sugars 18g
Protein 4g 8%
Vitamin A 395%
Vitamin C 41%
Calcium 8%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
  • 2 tbsp 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 tbsp coconut sugar
  • salt to taste
  • 1/2 cup cilantro chopped
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
  • 2 tbsp 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 tbsp coconut sugar
  • salt to taste
  • 1/2 cup cilantro chopped
Vegan Yam and Carrot Coconut Milk Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Nutrition Facts
Vegan Yam and Carrot Coconut Milk Soup
Amount Per Serving
Calories 383 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 11g 55%
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Sodium 1064mg 44%
Potassium 1101mg 31%
Total Carbohydrates 51g 17%
Dietary Fiber 8g 32%
Sugars 18g
Protein 4g 8%
Vitamin A 395%
Vitamin C 41%
Calcium 8%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. 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.
  2. 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.
  3. 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.
Recipe Notes

Calories: 229
Total Fat: 9g
Cholesterol: 0mg
Carbohydrates: 36g
Protein: 3g

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