I LOVE KARMA CHOW! (www.karmachow.com). I keep finding more and more recipes on her website that I love. Tonight, I picked up some yams at my local CSA (Community Supported Agrigulture) and remembered seeing a post Melissa from Karma Chow had put up that had yams and coconut milk. So, I decided to try it tonight.
Now, one thing I will tell you is that although I was positive I had some coconut milk in the cupboard, it turned out I didn't. Neither did I have leeks or celery. But, you know what? It didn't matter. It still came out absolutely great! Next time, though, I'll make it with the coconut milk and see how much of a difference there is. Oh, and I forgot all about the cinnamon and nutmeg so I'll DEFINITELY be making this again with all the ingredients. Still, I was so happy to have it tasting so delicious even with the missing ingredients.
It is absolutely a tasty soup for a cool, autumn evening listening to kids outside trick or treating this Halloween night.
Enjoy!
Author: Melissa Costello of Karma Chow
Recipe type: Soup
Cuisine: Indian
Serves: 8
Ingredients
Instructions
Nutrition Information
Calories: 190
Fat: 13g
Saturated fat: 10g
Carbohydrates: 17g
Sodium: 240mg
Fiber: 3g
Protein: 2g
Cholesterol: 0mg
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To print this recipe, click below:
Now, one thing I will tell you is that although I was positive I had some coconut milk in the cupboard, it turned out I didn't. Neither did I have leeks or celery. But, you know what? It didn't matter. It still came out absolutely great! Next time, though, I'll make it with the coconut milk and see how much of a difference there is. Oh, and I forgot all about the cinnamon and nutmeg so I'll DEFINITELY be making this again with all the ingredients. Still, I was so happy to have it tasting so delicious even with the missing ingredients.
It is absolutely a tasty soup for a cool, autumn evening listening to kids outside trick or treating this Halloween night.
Enjoy!
Author: Melissa Costello of Karma Chow
Recipe type: Soup
Cuisine: Indian
Serves: 8
Ingredients
- 1 tablespoon coconut oil or extra virgin olive oil
- 1 teaspoon fresh ground ginger
- 3 garlic cloves, minced
- 2 celery stalks, diced
- 1 medium yellow onion, diced
- 2 teaspoons garam masala
- 3 large carrots, diced
- 3 large garnet yams, peeled and cubed
- 4 cups vegetable broth or bouillon (2 cubes with 4 cups water)
- 1 15-ounce can coconut milk
- Sea salt and cracked black pepper, to taste
- Cinnamon and nutmeg for garnish
Instructions
- Heat the oil in a large soup pot over medium heat and sauté the ginger, garlic, celery, and onion until translucent and soft.
- Add the garam masala and stir to combine to release the flavor of the spice.
- Add the carrots, yams, and veggie broth.
- Turn the heat to high and bring to a boil, turn down to a simmer, and cover. Simmer for 20 to 30 minutes or until the yams are soft.
- Remove from the heat and stir in the coconut milk.
- Puree using a hand blender until creamy smooth (if you don't have a hand blender, let the soup cool down and put it into your regular blender). Season with salt and pepper to taste. Top with cinnamon and/or nutmeg to taste, before serving.
Nutrition Information
Calories: 190
Fat: 13g
Saturated fat: 10g
Carbohydrates: 17g
Sodium: 240mg
Fiber: 3g
Protein: 2g
Cholesterol: 0mg
WordPress Recipe Plugin by EasyRecipe
To print this recipe, click below:
| coconut_yam_soup.pdf |
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