Soup is one of my favorite foods. I would venture to say that I have soup at least 5 times per week during the cold weather season, which happens to be most of the year in Minnesota. We’re moving soon and are trying to use up the food in our apartment, so I decided to throw together a pot of soup last week with what we had on hand. I had my doubts about it, I even gave my husband to go-ahead to get some takeout Chinese just in case. Luckily, he didn’t have to. We ended up with a very delicious curried yam soup. Here’s the recipe:
3 garnet yams
1/4 large white onion
3/4 red pepper
1 tsbp olive oil
1 cup Miso soup + extra to thin it out (could easily use vegetable broth, I just had this on hand.)
1 tbsp vegan butter
1 tsp Thai red chili paste
1 tsp grated ginger
vindaloo curry powder to taste
Peel and slice yams into thin disks. Season with salt, pepper, and curry. Roast until tender at 350 degrees. Meanwhile, chop onion and pepper into small pieces and sauté with olive oil. Add roasted yams and all other ingredients. I used my immersion blender to macerate the yams with everything else, but you could probably transfer everything to the blender or food processor. Add as much curry powder as you like (I used a ton) but just keep tasting it and adjust any of the seasonings you like. Let the ingredients blend together over low heat for about 20 minutes.
It was really delicious, and even better then next day!