Handle this soup gingerly. The spices in this delicious soup make it a perfect Fall warm-up and it’s chock-full of vitamin A. I made mine with Roz’s Jewish Chicken Soup, but you can use vegetable broth for a vegan version.
4 1/2 cups chicken or vegetable broth
1 large yam, peeled and chopped
3 large carrots, peeled and chopped
1/2 yellow onion, peeled and chopped
1 large clove garlic, thinly sliced
5- inch piece of ginger peeled and thinly sliced
1 tsp curry powder
1/4 tsp cumin powder
1/4 tsp turmeric powder
1 tsp salt to taste
a few shakes cayenne to taste
a few shakes pumpkin pie spice
13.5 oz can low fat coconut milk
Heat broth to boiling. Peel and chop yam, carrots, onion, ginger and garlic and stir into broth. Let come to a boil and turn to simmer.
Cover pot and cook for 20 minutes until vegetables are soft. Cool for about 20 minutes or overnight.
Pour into a blender and blend in batches until smooth. Add coconut milk to the last batch, reserving a spoonful or two of the cream for garnish. Adjust salt to taste.
Serve with a bit of coconut cream swirled in.