Gingered Yam Soup
Warm up your table with the comforting and aromatic flavors of Gingered Yam Soup! This creamy, plant-based soup blends the natural sweetness of tender yams with the bold zest of freshly grated ginger, earthy cumin, and a hint of cinnamon for a subtly spiced depth. Lush coconut milk gives the dish a silky texture, while sautéed onions, carrots, and garlic build a flavorful base. Perfect for cozy evenings, this wholesome soup is not only easy to make in under an hour but also a showstopper when garnished with fresh cilantro and served alongside lime wedges for a citrusy pop. Whether you're seeking a nutritious weeknight meal or an impressive appetizer, this vibrant yam soup is sure to delight every palate.
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Recipe Information
Ingredients
- 4 cups yams (peeled and diced)
- 1 medium onion (chopped)
- 1 large carrot (chopped)
- 2 tablespoons fresh ginger (grated)
- 3 cloves garlic (minced)
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 1 teaspoon (adjust to taste) salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 4 pieces lime wedges (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, carrot, and garlic. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the grated ginger, ground cumin, and ground cinnamon. Cook for 1 minute until fragrant.
Add the diced yams and pour in the vegetable broth. Bring the mixture to a boil.
Reduce the heat to medium-low, cover, and simmer for 20 minutes, or until the yams are tender.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, blend in batches using a countertop blender.
Stir in the coconut milk and season with salt and black pepper to taste. Heat the soup for an additional 2-3 minutes, but do not let it boil.
Ladle the soup into bowls. Garnish with fresh cilantro and serve with lime wedges on the side for a zesty touch.
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4811 mg | 209% | |
| Total Carbohydrate | 381.7 g | 139% | |
| Dietary Fiber | 56.4 g | 201% | |
| Total Sugars | 54.9 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 421 mg | 32% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 10342 mg | 220% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
