Creamy Yam and Coconut Soup
A velvety, comforting vegan soup featuring the natural sweetness of yam, enriched with creamy coconut milk and a warm hint of ginger, perfect for a cozy meal.
For 4 servings
Prepare your ingredients: Peel and cube the yam into roughly 1-inch pieces. Chop the yellow onion, mince the garlic, and grate the fresh ginger.
Sauté aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Stir in the minced garlic, grated ginger, and turmeric powder (if using), and cook for another minute until fragrant.
Add yam and broth: Add the cubed yam to the pot and pour in the vegetable broth. Ensure the yam is mostly submerged. Bring the mixture to a boil.
Simmer until tender: Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the yam pieces are very tender and easily pierced with a fork.
Blend the soup: Carefully transfer the hot soup to a high-speed blender, or use an immersion blender directly in the pot. Blend until the soup is completely smooth and creamy. Be cautious when blending hot liquids; vent the blender lid if using a traditional blender.
Return to pot and add coconut milk: Pour the blended soup back into the pot (if using a traditional blender). Stir in the full-fat coconut milk until well combined.
Season and heat through: Gently heat the soup over low heat for 3-5 minutes, stirring occasionally, until warmed through. Do not boil after adding the coconut milk. Season with salt and black pepper to taste.
Serve: Ladle the creamy yam and coconut soup into bowls. Garnish with fresh chopped cilantro before serving warm.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest texture, always use full-fat coconut milk. Light coconut milk will result in a thinner soup.
- 2An immersion blender is a fantastic tool for this recipe, allowing you to blend the soup directly in the pot, saving on cleanup.
- 3Ensure the yam is cooked until very tender before blending; this is key to achieving a silky-smooth consistency without any lumps.
- 4Taste and adjust seasonings at the end. The sweetness of the yam and coconut can vary, so you might need a little more salt or a pinch of sugar to balance the flavors.
Adapt it for your goals.
Spicy Kick
Add a pinch of cayenne pepper or a finely diced jalapeño along with the garlic and ginger for a warming heat.
Protein BoostProtein Boost
Stir in 1 cup of cooked red lentils or chickpeas during the last 5 minutes of simmering for added protein and heartiness.
Herbaceous GarnishHerbaceous Garnish
Experiment with different fresh herbs for garnish, such as chives, parsley, or a swirl of basil pesto for an extra layer of flavor.
Why this is on our healthy list.
Rich in Vitamins
Yams are an excellent source of Vitamin C, which supports immune health, and Vitamin B6, important for brain development and function.
Digestive Health
The high fiber content in yams promotes healthy digestion, helps regulate blood sugar levels, and contributes to a feeling of fullness.
Antioxidant Power
Ginger and turmeric provide powerful anti-inflammatory and antioxidant properties, which can help protect the body's cells from damage.
Frequently asked questions
Yes, sweet potatoes can be used as a direct substitute for yams in this recipe. The soup will still be delicious, though it might have a slightly sweeter flavor and a slightly less starchy texture.
