Creamy Yam and Ginger Soup

1. 1
   prep · ~10 min

   Prep the vegetables.

   1.Peel the yams and cut them into 1-inch cubes.

   2.Peel and roughly chop the onion.

   3.Peel and grate the ginger.

   4.Mince the garlic cloves.
2. 2
   saute · ~6 min

   Sauté the aromatics.

   1.Heat the olive oil in a large pot over medium heat.

   2.Add the chopped onion and cook until soft and translucent (4-5 min).

   3.Stir in the garlic and ginger, and cook until fragrant (1 min).

   TIPDon't let the garlic brown — it will make the soup taste bitter.
3. 3
   simmer · ~20 min

   Cook the yams until tender.

   1.Add the cubed yams and 4 cups of water to the pot.

   2.Bring the liquid to a boil, then reduce heat to maintain a gentle simmer.

   3.Cook until the yams are easily pierced with a fork (15-20 min).
4. 4
   mix · ~2 min

   Blend into a smooth, creamy soup.

   1.Remove the pot from heat and stir in the coconut milk.

   2.Add a pinch of salt and a pinch of black pepper.

   3.Blend with an immersion blender right in the pot until completely smooth and velvety.

   TIPFor a countertop blender, work in batches and remove the steam cap to let heat escape.
5. 5
   simmer · ~3 min

   Warm through and adjust the consistency.

   Return the blended soup to the pot if necessary and warm over low heat. If it's too thick, stir in a splash of water until you reach your desired consistency. Taste and adjust salt if needed.

6. 6
   garnish

   Ladle into bowls and garnish with cilantro and a drizzle of coconut milk.

   Serve hot, swirling a little extra coconut milk on top for a pretty finish and a scattering of fresh cilantro.

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