Total Time
Prep 20 mins
Cook 10 mins

I got inspired by other recipes on this site to make my own version of this vegetarian soup and it came out delicious!

Ingredients Nutrition


  1. Chop onions and garlic and sauté in butter in a large saucepan until onions are translucent but not brown.
  2. Meanwhile puree yams one at a time in a blender with ½ cup soymilk each and add to saucepan.
  3. Add bouillon, curry powder, pepper and coconut milk and heat until bouillon is incorporated, five to ten minutes.
  4. Garnish with cilantro and serve with naan bread or Rycrisp.
Most Helpful

5 5

Yummy! I made enough to eat leftovers for lunches for a few days and I'll be disappointed when my leftovers run out!