Curried Yam And Mango Soup Recipes

COCONUT YAM CURRY SOUP

Coconut Yam Curry Soup image

I got inspired by other recipes on this site to make my own version of this vegetarian soup and it came out delicious!

Provided by Kitchen Witch Maril

Categories Yam/Sweet Potato

Time 30m

Yield 6 1 cup servings

Number Of Ingredients 10

Ingredients

3 medium yams, baked (or sweet potatoes)
1/2 onion
6 garlic cloves
1 1/2 cups low-fat soymilk or 1 1/2 cups milk
1 teaspoon curry powder (or more to taste)
1 teaspoon black pepper
1 vegetable bouillon cube
chopped cilantro (optional)
1 tablespoon margarine or 1 tablespoon oil, for sautaeing
7 ounces light coconut milk (or more to taste)

Steps:

Chop onions and garlic and sauté in butter in a large saucepan until onions are translucent but not brown.
Meanwhile puree yams one at a time in a blender with ½ cup soymilk each and add to saucepan.
Add bouillon, curry powder, pepper and coconut milk and heat until bouillon is incorporated, five to ten minutes.
Garnish with cilantro and serve with naan bread or Rycrisp.

Nutrition Facts : Calories 185, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.1, Sodium 25.6, Carbohydrate 39.9, Fiber 5.7, Sugar 1.1, Protein 2.4

CURRIED YAM AND MANGO OVER BASMATI RICE

Curried Yam and Mango over Basmati Rice image

The same recipe as my curried yam with mango soup, except this is a main dish (recipe #136750)- in other words not pureed. Serve over basmati rice, brown basmati rice or jasmine rice.

Provided by COOKGIRl

Categories Yam/Sweet Potato

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon peanut oil
1 tablespoon butter or 1 tablespoon ghee
1 1/2 cups yams, peeled and cut into 1-inch cubes
1/2 cup sliced yellow onion, cut into crescents
1 teaspoon curry powder, to taste
1/2 tablespoon freshly grated ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground red pepper (depends on how hot you want the soup) or 1 small jalapeno, finely minced
1 cup diced mangoes or 1 cup diced papaya
salt
chopped cilantro leaf (to garnish)
basmati rice or brown basmati rice, cooked

Steps:

While the rice is cooking, in a large saute pan, melt the butter or ghee and the peanut oil over medium heat and brown the yams until golden on all sides, about 10-12 minutes and until fork tender.
Next add the onions and brown until softened. Add the curry powder, fresh ginger, coriander, red pepper, and mango; stirring well to coat. Heat through. Season with salt to taste.
Arrange the rice on a large serving platter and top with the yam/mango mixture.
Garnish with chopped cilantro leaves.
Cooking time does not include cooking the rice.

Nutrition Facts : Calories 202.7, Fat 8.9, SaturatedFat 3.3, Cholesterol 10.2, Sodium 41.6, Carbohydrate 30.7, Fiber 4.5, Sugar 9, Protein 2

MANGO-GINGER-CURRY SOUP WITH SHRIMP

Mango-Ginger-Curry Soup with Shrimp image

Provided by Georgia Downard

Categories Soup/Stew Food Processor Ginger Appetizer Backyard BBQ Lunch Mango Shrimp Curry Summer Healthy Self Pescatarian Paleo Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

2 ripe mangoes (about 1 pound each), peeled and cubed
1/2 cup chopped shallots
1 large clove garlic, chopped
1 teaspoon finely grated ginger
1/2 teaspoon curry powder (or more to taste)
1/2 teaspoon salt
1 can (13.6 ounces) light coconut milk
1/2 cup coconut water
3 1/2 tablespoons fresh lime juice (or more to taste)
1 cup cooked, diced shrimp
3 tablespoons chopped fresh cilantro

Steps:

Pulse mangoes, shallots, garlic, ginger, curry powder and salt in a food processor until pureed. Add coconut milk; pulse until well combined. Transfer mango mixture to a bowl; stir in coconut water and lime juice. (Thin with tap water if desired.) Cover and chill until cold, 1 hour. Divide among 4 bowls; garnish with shrimp and cilantro before serving.

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