Coconut Yam Curry Soup

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

• Ready In: 30 mins
• Yields: 6 1 cup servings

Ingredients

• 3  medium  yams, baked (or sweet potatoes)
• 1⁄2 onion
• 6  garlic cloves
• 1 1⁄2 cups low-fat soymilk or 1 1⁄2 cups milk
• 1  teaspoon curry powder (or more to taste)
• 1  teaspoon black pepper
• 1  vegetable bouillon cube
•  chopped cilantro (optional)
• 1  tablespoon butter or 1  tablespoon margarine or 1  tablespoon  oil, for sautaeing
• 7  ounces light coconut milk (or more to taste)

Directions

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.