Curried Yam and Mango Soup
From my dependable 1,000 Vegetarian Recipes' cookbook. I also posted an alternate form of this recipe only that it is a casserole not a soup. 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!
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INGREDIENTS
Nutrition- 1tablespoon peanut oil
- 1⁄2cup sliced yellow onion
- 1
- 1⁄2tablespoon freshly grated ginger
- 1⁄2teaspoon ground coriander
- 1⁄4teaspoon 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)
- 3cups stock
- 1 1⁄2cups yams, peeled and cut into 1/2-inch cubes
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DIRECTIONS
- In a large stock pot, melt the butter or ghee and the peanut oil over medium heat and saute the onion slices until softened.
- Stir in the curry powder, fresh ginger, coriander, and red pepper just until absorbed.
- 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.
- 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.).
- Garnish with chopped cilantro leaves.
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