Curried Yam Soup Recipe

One of my staples during the winter months is Curried Yam Soup. I'll make various recipes throughout soup season, but the soup I make the most is this creamy, sweet and spicy delicious soup. It is easy to make and freezes well. I usually keep a jar in the fridge and one in the freezer to thaw later.

Ingredients

1 medium onion diced
3 cloves garlic minced
2 T. olive oil
2 large carrots diced
1 T. curry powder
1/4 t. red pepper flakes
3 large yams peeled and cubed
1 quart vegetable stock
1 1/2 T. fresh ginger minced
1 C. coconut milk

Instructions

Sweat the onions, garlic and carrots with the olive oil in a 2 quart stock pot. Once the onions become a bit translucent and the carrots soften, add the curry powder, red pepper flakes and ginger. Stir and heat through. Add cubed yams and 1 quart of vegetable stock. Add water if necessary to completely cover the yams. Bring to a moderate boil and reduce t simmer. Continue to simmer, covered, until yams are tender. Remove soup from heat, add coconut milk and blend with a hand blender until smooth, or transfer to a food processor or a blender and puree until smooth.