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.

How to Host a Soup Swap

Soups are a great way to nourish, comfort and warm ourselves during the fall and winter months. Homemade soups are packed with lots of nutrients. Whether making a creamy soup or chunky stew the options for nutrient dense soups are endless; winter squashes, kale, carrots, yams, beans, onion, garlic, chard and mushrooms all provide vitamins, minerals and phytochemicals for strong immune systems and healthy bodies. Not to mention great taste and flavor!

A great way to get a variety of soups without making them all is to host or attend a soup swap. They are fun and easy to do. Simply, pick a date; invite your friends, instructing them to:
• Choose their favorite soup recipe and email it to you a few days before the swap. If you receive a duplicate you might want to let them know, giving them the option to make another soup, so there is more variety at the swap.
• Fill their containers with 4 cup servings of the soup. The soup should be cooled before going into the containers - especially if storing in a plastic container. A quart size mason jars work well as long as you leave 1/2-1 inch at the top for expansion.
• Label the soup. They can bring the soup frozen or if they have just made it, the person receiving the soup can then freeze.
• Bring about four containers of soup to trade. If you come with four containers you'll leave with four, come with three leave with three.
• You may want to direct them to this link for more information on freezing soups - there is a reheating section that talks about the challenges of freezing cream, pasta and potatoes.

It is a nice idea to compile the recipes into one document, emailing to the group, so everyone has the recipes.

For those of you in the Clark County area, I will be hosting a soup swap on Thursday, November 12th from 11:30am to 1:00pm. In addition to swapping soups, soup will be served for lunch. Please feel free to bring some bread, muffins or whatever you desire to share (it is not necessary though). In addition to swapping soup and eating some lunch I am sure food, cooking, health or nutrition will be a part of the conversation. If you would like to attend, please RSVP to minda@eatwellbewell.net or 360.904.0678.