Yam Soup

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

                  yams)

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.