Monday, March 12, 2012
This soup has a kick to it so if you're not a fan of spicy dishes, you may want to cut back on the spices. Red Peppers are filled with vitamins A, C, and K and Yams are packed with vitamin C. A good time of the year to load up on some “good for you” soup!
Yam Picante (Vegan Family Meals Real Food for Everyone CB)
2 tablespoons olive oil
1 large onion, coarsely chopped
3 cloves garlic, chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon crushed red pepper
3 celery stalks, chopped
2 red bell peppers, coarsely chopped
2 teaspoons fine sea salt
2 pounds garnet yams or red skinned sweet potatoes, peeled (I used regular
8 cups water
1 (13.5-ounce) can unsweetened light coconut milk
2 teaspoons dried basil
1/4 cup chopped fresh cilantro
Heat the oil in a large, heavy pot over medium heat. Add the onion and sauté until translucent, about 7 minutes. Add the garlic, coriander, cumin, and crushed red pepper and sauté until fragrant, about 2 minutes. Add the celery, bell peppers, and the 2 teaspoons salt and sauté until the vegetables begin to soften, about 12 minutes. Cut three-fourths of the yams into about 1-inch chunks and add them to the soup.
Stir in the water, coconut milk, and basil. Bring to a boil over high heat, then decrease the heat to medium and simmer until the yams are very soft, about 30 minutes.
Working in batches, puree the soup in a blender until it is smooth. Return the soup to the pot and bring to a simmer. (Or use an emulsion blender).
Meanwhile, cut the remaining one-fourth of the yams into 1/2 inch cubes and add them to the pureed soup. Simmer until the yams are tender, about 15 minutes. Stir in the cilantro.