4 medium yams or sweet potatoes, unpeeled
and cut into small cubes
2 cups vegetable stock
1 tsp sea salt
1/2 tsp white pepper
2 cups light coconut milk
1/4 cup finely chopped cilantro (reserve a
few sprigs for garnish)
Method :
Heat oil in
large soup pot and sauté onion until translucent. Stir in yams,
vegetable stock, salt, and pepper. Simmer, covered, until yams are
tender. Puree yam mixture until very smooth. Return to pot and stir in
coconut milk and cilantro. Simmer 5 minute to allow flavors to blend (be
careful not to overcook - coconut milk loses it delicate flavor if
cooked too long). Garnish with cilantro and serve hot, or chill
thoroughly and serve cold.
Yummy yams
pair up with curry and coconut milk in this hearty soup. Serve hot as a
meal in itself or chilled as an intriguing appetizer.
