Curried Yam and Mango Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
From my dependable 1,000 Vegetarian Recipes' cookbook. Original recipe called for sweet potatoes but I prefer yams. Can be prepared in the crock pot, too. Try making your own curry powder for this soup. Ingredients:
1 tablespoon peanut oil |
1 tablespoon butter or 1 tablespoon ghee |
1/2 cup sliced yellow onion |
1 teaspoon curry powder, to taste |
1/2 tablespoon freshly grated ginger |
1/2 teaspoon ground coriander |
1/4 teaspoon ground red pepper (depends on how hot you want the soup) or 1 small jalapeno, finely minced (depends on how hot you want the soup) |
3 cups stock |
1 1/2 cups yams, peeled and cut into 1/2-inch cubes |
1 cup diced mangoes or 1 cup diced papaya |
salt |
chopped cilantro leaf (to garnish) |
Directions:
1. In a large stock pot, melt the butter or ghee and the peanut oil over medium heat and saute the onion slices until softened.
2. Stir in the curry powder, fresh ginger, coriander, and red pepper just until absorbed.
3. Add the stock, bring to a boil. Next add the yams and mango, reduce the heat and simmer covered for about 30 minutes or until yams are fork tender. Add the salt and taste to adjust seasoning if necessary.
4. With immersion blender puree half or all of the soup to desired consistency. (You could also transfer the soup and puree the soup in batches using a blender.).
5. Garnish with chopped cilantro leaves.
|
|