Good Eats: Indian-Spiced Coconut Yam Soup

April 1st, 2013 • BY

Karma Chow Vegan Coconut Yam Soup

While spring is certainly springing across the country, the fact remains that this beautiful season can also be quite turbulent—warm and sunny one day and freezing cold the next. 

Cookbook author Melissa Costello has just the soup recipe for the season. This vegan delight, culled from Costello’s popular “The Karma Chow Ultimate Cookbook,” is loaded with nutrient-packed whole food ingredients; it also has a kick that will help you weather the cold fronts this spring.

“I love Indian fare and I love yams, so I’ve combined the two together to make a dreamy, creamy, delicious soup that will light up your taste buds and transport you right to Marrakesh . . . well, maybe not, but dreaming is fun!” says Costello, who also notes the following Karmic Health Tip: “Coconut oil is loaded with medium-chain fatty acids that help you burn fat and speed up your metabolism, and it is also great to use directly on your skin,” she says. “I leave a jar in the shower for an après shower smoothing.”

1 tablespoon coconut oil or extra virgin olive oil
1 teaspoon fresh ground ginger
3 garlic cloves, minced
2 celery stalks, diced
1 medium yellow onion, diced
2 teaspoons garam masala
3 large carrots, diced
3 large garnet yams, peeled and cubed
4 cups vegetable broth or bullion (2 cubes with 4 cups water)
1 15-ounce can coconut milk
Sea salt and cracked black pepper, to taste
Cinnamon

Heat the oil in a large soup pot over medium heat and sauté the ginger, garlic, celery, and onion until translucent and soft. Add the garam masala and stir to combine to release the flavor of the spice. Add the carrots, yams, and veggie broth. Turn the heat to high and bring to a boil, turn down to a simmer, and cover. Simmer for 20 to 30 minutes or until the yams are soft. Remove from the heat and stir in the coconut milk. Puree using a hand blender until creamy smooth and season with salt and pepper to taste. Top with cinnamon, to taste, before serving.
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