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.
Yield: 4 Servings
Vegan Yam and Carrot Coconut Milk Soup
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
1 hour
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.
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
Instructions
- 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.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 394Total Fat 29gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 897mgCarbohydrates 35gFiber 6gSugar 13gProtein 5g
