Yam Soup Recipes

SPICY AFRICAN YAM SOUP

Steps:

• Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning.
• Stir in the chicken broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in salsa, garbanzo beans and zucchini. Simmer until tender, about 15 minutes.
• Stir in the cooked rice and peanut butter until the peanut butter has dissolved. Serve hot with pita chips and a green salad.

YAM SOUP

Steps:

• Pour chicken broth into a saucepan, with curry powder, salt, pepper, onion powder and garlic powder. Bring to a boil over medium heat. Add yam and onion, and simmer for about 20 minutes. Add rice, and cook for another 20 minutes, or until rice is tender.

SIMPLE SWEET POTATO SOUP

Steps:

• Place potatoes and ginger in large saucepan. Pour in chicken stock and water, and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until the potatoes have softened, about 30 minutes.
• Puree potatoes and lime juice in a food processor, or with a hand blender until smooth. Return soup to saucepan and stir in milk or cream as desired; heat until warmed through.

BROWN GARLIC YAM SOUP

Steps:

• Place carcass, wings, and bones in a small stockpot and cover with cold water. Bring to a simmer.
• Place unwashed roasting pan back on a hot burner and add 2 tablespoons rendered turkey fat. Brown the garlic, onions, carrots, and celery. Add vegetables to the stockpot with the carcass with the thyme and peppercorns. Bring to a simmer and let cook for 2 to 3 hours.
• Strain and remove all the bones. Save the vegetables and place back in the stockpot with the 1 quart of turkey stock. Add the leftover yams and puree with butter. Check for seasoning.
• In a separate small saute pan, heat up the remaining rendered turkey fat. Saute the shiitakes and leeks together until mixture is dry and very fragrant. Chop up the shiitake-leek mixture and fold in with the sour cream, juice, and chives.
• Plating: Serve in warm soup plates and place a small dollop of sour cream on top.
• Beverage: Leftover buttery California Chardonnay

CREAMY ROASTED YAM SOUP

Steps:

• grease a baking sheet. Preheat oven to 375°F.
• combine yam, 1 tbsp oil, cumin, salt, pepper and cayenne pepper on prepared baking sheet.
• (I mixed everything together in a ziploc bag then put on baking sheet).
• Roast in Pre-heated oven, stirring occasionally, for about 50 minute or until softened and lightly browned.
• Heat extra oil in a large pot or dutch oven over med-high heat.
• Add onion and cook, stirring occasionally, for about 10 minute or until onion is softened and browned.
• (browning the onion helps to give the soup its flavour).
• Add garlic and cook for about 2 minutes until fragrant.
• Add roasted yams and broth and stir. Process in a blender in 3 to 4 batches until smooth.
• (I used a hand held blender and pureed directly in the pot).
• Return mixture to same pot and bring to a boil, then reduce to med-low.
• Add cream and stir until well combined and hot. season with extra salt and pepper if desired.
• TIP: Soup can be made 1-3 days ahead and stored in a sealed container in the refrigerator.
• To reheat, place in a large pot or dutch oven and stir over med. heat until hot.

YAM SOUP WITH YOGURT

Steps:

• Put the yams, onion, garlic, carrots, celery, bay leaf, thyme and chicken broth in a large pot. Bring to a boil over medium-high heat. Lower the heat and simmer until the yams are tender, about 30 minutes.
• Puree the vegetables and broth in a blender until smooth. Pass the soup through a sieve. Continue to puree and strain until all of the vegetables and broth have been used. Season with salt and pepper.
• Ladle the soup into bowls and garnish with dollops of yogurt and chopped parsley.

YAM SOUP WITH CORIANDER

Steps:

• Mix yogurt, cilantro and garlic in small bowl. Cover and refrigerate.
• Preheat oven to 400°F. Spray large baking sheet (preferably nonstick) with vegetable oil spray. Arrange yams in single layer on prepared baking sheet. Roast until bottom sides of yam slices are brown, about 20 minutes. Turn yams over and roast until tender, about 15 minutes longer.
• Meanwhile, combine 2 cups milk and coriander in heavy medium saucepan. Bring to simmer. Reduce heat to very low; cover and cook 10 minutes. Remove from heat.
• Combine yams and milk mixture in processor. Puree until smooth. Return to same saucepan. Stir in remaining 13/4 cups milk and bring to simmer, thinning with more milk, if desired. Season to taste with salt and pepper. (Yogurt mixture and soup can be prepared 1 day ahead. Cover separately and refrigerate. Rewarm soup over medium heat before continuing.)
• Ladle soup into bowls. Swirl 1 tablespoonful of yogurt mixture into each. per serving.

AFRICAN YAM AND PEANUT SOUP

Steps:

• Heat stock. I actually only use about 4 cups of stock, because I like my soup thick.
• In a big soup pot, heat oil. Saute onions with a pinch of salt for about 10 minutes, stirring occasionally. Add garlic, ginger and spices and sauté until everything's soft.
• Stir in red peppers and yams, cooking them until they start to stick to the bottom of the pot.
• Add stock, bring to a boil, and reduce to a simmer. Cover and simmer until yams are tender.
• Add pineapple with juice, tomatoes and peanut butter and simmer 30 minutes. Add stock if needed.
• Purée the soup until smooth. I just use my blender.
• Season to taste with more salt, pineapple juice and/or hot sauce. Just before serving, add chopped cilantro and fresh lime juice.

CHICKEN AND YAM SOUP

Steps:

• Chop the onion, celery, and red pepper. Mince the garlic. Peel and yams and cut into 3/4-inch pieces. Cut the chicken into small cubes.
• Heat the oil in a large soup pot. Add the chicken and cook, stirring, over high heat 4-5 minutes, until chicken is cooked through.
• Add onion, celery, red pepper and garlic. Cook, stirring, 2-3 minutes.
• Stir in chicken broth, water, yams and thyme. Heat to boiling, then reduce heat to medium-low and simmer, uncovered, for 15 minutes.
• Add beans and cook 5 minutes longer. Stir in salt and pepper.

COCONUT YAM CURRY SOUP

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.

HOMEMADE TOM YUM SOUP

Steps:

• Combine vegetable broth and shrimp in a pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes. Remove shrimp from the broth and remove and discard shells; set shrimp aside.
• Add lime juice, lime pulp, chile peppers, lemon grass, tom yum paste, fish sauce, sugar, chile sauce, and ginger slices to the broth; cook for 10 minutes. Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Add cooked shrimp and remove from the heat.
• Ladle soup into bowls and top with mushroom slices and green onions.

GINGERED YAM SOUP

Steps:

• In large saucepan, combine yams, chicken stock and ginger; bring to boil. Reduce heat; cover and simmer for about 10 minutes or until potatoes are tender.
• Using a hand blender/blender/food processor, puree until mixture is smooth.
• Return mixture to saucepan; whisk in coconut milk, lime juice, salt, pepper, and coriander.
• Cook just until heated through.
• **If soup is too thick for you, just add more broth, water, or coconut milk.
• Ladle into bowls; sprinkle with toasted almonds, if desired. and coriander.