Saturday, January 31, 2015

Curried Yam Soup - Wheat, Gluten, Dairy Free Recipe

Curried Yam Soup

1 large onion, caramelized in 2 tablespoons olive oil
Add 2 large peeled and cubed yams
1 stalk celery, coarsely chopped
1 rounded tablespoon curry powder
1 bay leaf
salt and pepper as desired (I add about 1 teaspoon each, since my homemade chicken broth is not salted)
Cover with chicken or vegetable broth (about 1 - 2 quarts depending on the size of your yams and onions.)  Simmer until yams are thoroughly cooked.

When yams are very tender, remove from heat and remove bay leaf.

Add 2 cups unsweetened coconut milk and stir to distribute.

Transfer to a blender in batches and puree until smooth. 

Makes a creamy thick and flavorful soup.  Sprinkle the top with chives or sliced green onion.

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