Keeping the skin on the yams and carrots that go in the soup keeps as many nutrients in the roots as possible, ensuring this vegan coconut milk soup is not only flavorful but also highly nutritious.
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
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.