Roasted Yam Soup

[Guest guest]

Roasted Yam Soup

 

2 yams

2 tablespoons olive oil

1 medium leek, sliced thinly

2 teaspoons ground coriander

2 cups vegetable stock

2 cups water

1 star anise

1 cinnamon stick

1 tablespoon grated fresh ginger root

1 cup unsweetened, light coconut milk

2 to 4 tablespoons maple syrup, to taste

 

Position a rack in the middle of the oven and preheat to 400 F.

Wash yams and pierce with a fork. Bake directly on oven rack for 40 to 50

minutes or until tender. Cool, then discard skin and chop flesh. You want about

4 cups of yams.

Heat oil in a large pan and when hot, add the leeks and coriander. Saut over

medium heat for 5 minutes, or until soft. Add the roasted yams, stock, water,

star anise, cinnamon, and ginger root. Cover pan and cook for 20 minutes or

until yams are very soft.

Discard the star anise and cinnamon stick. Add the coconut milk and puree soup

in a blender until smooth. If soup is too thick, thin with water or stock. Add

the maple syrup one tablespoon at a time, adjusting sweetness as desired.

Serves 4 to 6.

 

 

 

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[Guest guest]

I make a soup with roasted butternut squash. This sounds so good.

As soon as the weather cools a little I'll give it a try.

Thanks,

Donna

 

Abby <abby5587 wrote:

Roasted Yam Soup

 

2 yams

2 tablespoons olive oil

1 medium leek, sliced thinly

2 teaspoons ground coriander

2 cups vegetable stock

2 cups water

1 star anise

1 cinnamon stick

1 tablespoon grated fresh ginger root

1 cup unsweetened, light coconut milk

2 to 4 tablespoons maple syrup, to taste

 

Position a rack in the middle of the oven and preheat to 400 F.

Wash yams and pierce with a fork. Bake directly on oven rack for 40 to 50

minutes or until tender. Cool, then discard skin and chop flesh. You want about

4 cups of yams.

Heat oil in a large pan and when hot, add the leeks and coriander. Saut over

medium heat for 5 minutes, or until soft. Add the roasted yams, stock, water,

star anise, cinnamon, and ginger root. Cover pan and cook for 20 minutes or

until yams are very soft.

Discard the star anise and cinnamon stick. Add the coconut milk and puree soup

in a blender until smooth. If soup is too thick, thin with water or stock. Add

the maple syrup one tablespoon at a time, adjusting sweetness as desired.

Serves 4 to 6.

 

 

 

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