Yam Soup Recipes

Steps:

• Pour chicken broth into a saucepan, with curry powder, salt, pepper, onion powder and garlic powder. Bring to a boil over medium heat. Add yam and onion, and simmer for about 20 minutes. Add rice, and cook for another 20 minutes, or until rice is tender.

Steps:

• In large saucepan, combine yams, chicken stock and ginger; bring to boil. Reduce heat; cover and simmer for about 10 minutes or until potatoes are tender.
• Using a hand blender/blender/food processor, puree until mixture is smooth.
• Return mixture to saucepan; whisk in coconut milk, lime juice, salt, pepper, and coriander.
• Cook just until heated through.
• **If soup is too thick for you, just add more broth, water, or coconut milk.
• Ladle into bowls; sprinkle with toasted almonds, if desired. and coriander.

Steps:

• Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning.
• Stir in the chicken broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in salsa, garbanzo beans and zucchini. Simmer until tender, about 15 minutes.
• Stir in the cooked rice and peanut butter until the peanut butter has dissolved. Serve hot with pita chips and a green salad.

Steps:

• grease a baking sheet. Preheat oven to 375°F.
• combine yam, 1 tbsp oil, cumin, salt, pepper and cayenne pepper on prepared baking sheet.
• (I mixed everything together in a ziploc bag then put on baking sheet).
• Roast in Pre-heated oven, stirring occasionally, for about 50 minute or until softened and lightly browned.
• Heat extra oil in a large pot or dutch oven over med-high heat.
• Add onion and cook, stirring occasionally, for about 10 minute or until onion is softened and browned.
• (browning the onion helps to give the soup its flavour).
• Add garlic and cook for about 2 minutes until fragrant.
• Add roasted yams and broth and stir. Process in a blender in 3 to 4 batches until smooth.
• (I used a hand held blender and pureed directly in the pot).
• Return mixture to same pot and bring to a boil, then reduce to med-low.
• Add cream and stir until well combined and hot. season with extra salt and pepper if desired.
• TIP: Soup can be made 1-3 days ahead and stored in a sealed container in the refrigerator.
• To reheat, place in a large pot or dutch oven and stir over med. heat until hot.

Steps:

• In a heavy saucepot, over medium-low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel color. Add the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in the sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes more. In a blender, puree the soup in batches and return to saucepot. Add the milk, and reheat soup. Season with salt and pepper, ladle into warm soup bowls and serve.

Steps:

• Heat the stock in a saucepan and add your flavors 1 by 1: begin with the galangal, kaffir lime leaves, and lemongrass. Add the shallots, chili paste, fish sauce and lime juice. Then add the chopped tomatoes, Thai chilies and straw mushrooms and simmer for 5 minutes. Remove from the heat and stir in the shrimp. When they turn completely pink, the soup is ready. Garnish with cilantro and spring onions and serve immediately.

Steps:

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

Steps:

• Place potatoes and ginger in large saucepan. Pour in chicken stock and water, and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until the potatoes have softened, about 30 minutes.
• Puree potatoes and lime juice in a food processor, or with a hand blender until smooth. Return soup to saucepan and stir in milk or cream as desired; heat until warmed through.

Steps:

• Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
• Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.
• Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
• Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
• Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
• Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.

Steps:

• In a large saucepan, saute the onion, red pepper and carrots in oil for 3 minutes. Stir in the ginger, garlic, cayenne and pepper; cook 2 minutes longer. Add the broth, tomatoes and sweet potato. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Cool slightly. In a blender, cover and process soup in batches until smooth. Return all to pan and heat through. Stir in peanut butter and honey. Cook and stir until peanut butter is melted. Garnish servings with green onions.

Steps:

• Chop the onion, celery, and red pepper. Mince the garlic. Peel and yams and cut into 3/4-inch pieces. Cut the chicken into small cubes.
• Heat the oil in a large soup pot. Add the chicken and cook, stirring, over high heat 4-5 minutes, until chicken is cooked through.
• Add onion, celery, red pepper and garlic. Cook, stirring, 2-3 minutes.
• Stir in chicken broth, water, yams and thyme. Heat to boiling, then reduce heat to medium-low and simmer, uncovered, for 15 minutes.
• Add beans and cook 5 minutes longer. Stir in salt and pepper.

Steps:

• Heat stock. I actually only use about 4 cups of stock, because I like my soup thick.
• In a big soup pot, heat oil. Saute onions with a pinch of salt for about 10 minutes, stirring occasionally. Add garlic, ginger and spices and sauté until everything's soft.
• Stir in red peppers and yams, cooking them until they start to stick to the bottom of the pot.
• Add stock, bring to a boil, and reduce to a simmer. Cover and simmer until yams are tender.
• Add pineapple with juice, tomatoes and peanut butter and simmer 30 minutes. Add stock if needed.
• Purée the soup until smooth. I just use my blender.
• Season to taste with more salt, pineapple juice and/or hot sauce. Just before serving, add chopped cilantro and fresh lime juice.