4/04/2008

Vegetables are Good.



I came across another delicious dish via our local newspaper. Home-made soups and curry are two of my favorite things. I could not resist combining the two. I know the outcome is overly orange and just slightly looks like baby food. I promise you, the texture and taste was just great.

Curried Yam Soup with Coconut and Lime

2 Tb. Grape seed oil
2 medium yams, peeled and cubed
2 Tb. coarsely chopped fresh ginger
1 Tb. mild or medium curry powder
1 Tb. flour
1 14-ounce can of coconut milk
3 cups vegetable stock
2 Tb. freshly squeezed lime juice
salt to taste
Cilantro to garnish

Place the oil in a medium sized pot over medium heat. When hot, add the yams and ginger and cook for 3-4 minutes. (note: I made my own vegetable stock as I went along because I try to steer clear of pre-made stocks that are full of sodium. I added about 1 cup of diced purple onion, 1 cup of chopped carrots, and half a cup of celery to the yams with three cups of water. Then I let them simmer with the lid on for about 45 minutes before carrying on with the recipe.) Slowly mix in the coconut milk and lime juice. Bring the soup to a simmer and simmer for 10 minutes. Puree the soup in a food processor or blender. Return the soup to a simmer and then season with salt. Ladle into bowls, sprinkle with cilantro or green onion and serve.

I served this new dish to company and it was a hit all around. The combination of sweet and savory flavors in one bowl was awesome. Sometimes I find coconut to be a flavor that kind of overpowers everything else, but that was not the case in this dish. We also made up a hearty salad of mixed greens, kale (ridiculously hard to find but so good for you) avocado, cucumber, almonds/sunflower seeds, and snap peas.


A refreshing and awesome meal!

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