My husband made this soup for dinner last night, and it filled our home with its spicy fragrance for hours. Try serving with chapatis. Delicious!
Curried Yam Soup
Yield: 4 servings
2 large yams, peeled, cut into 1-2″ pieces
1 large onion, diced
4-5 garlic cloves, minced
1 14-ounce can low-fat coconut milk
1 32-ounce carton low-sodium vegetable broth
One 15-ounce can organic pumpkin
One 15-ounce can organic garbanzos
1 tablespoon Thai green curry paste
1 tablespoon curry powder
Several pinches cayenne powder
Chop all the vegetables, and add all ingredients to a large heavy pot. Simmer, covered, for an hour or more. Uncover, taste, and adjust seasonings. If too spicy, add more yams, some cooked grains, or more coconut milk. If not spicy enough, add more curry paste, powder, or cayenne. Serve with naan.