I have a basket of these lovely yams that we got in our produce bag last month sitting here begging me to do something with them. And I’ve been rather in the “Indian” mood as of late, wishing I had some tasty mulligatawny soup from the Tandoor in Lincoln, Nebraska.
So I think to myself, why not make something with yams and curry? Sounds good… So I did a quick search and found several recipes using sweet potatoes and curry like this one and decided to experiment.
I had four (already baked & peeled) yams in the fridge ready to go. I mashed them up, coarsely, in a stock pot. Then I added some coconut milk, apx 1 cup. or more…
After that I added 1/4 tsp curry powder. As it turned out, this was too much for my family. Note to self, next time just a dash then work your way up!. [So I have a big pot of Yam & Curry Soup all to myself!]
1/8 tsp white pepper, plus 1 tsp sea salt and a sprinkle of Garlic Garlic seasoning from Tastefully Simple ®.
All of this warmed over a medium heat, stirring frequently.
Add extra coconut milk (or almond milk) until the desired consistency. I like mine a little on the thick side but not like a stew. I left some larger chunks of yam too, so there is something to savor.
I threw this yummy soup together rather quickly but you could add sautéed garlic and onion.
Recap of ingredients:
4 baked & peeled yams, mashed
1 cup + coconut &/or almond milk, add until desired consistency
1/4 tsp (or less, much less) curry powder
1/8 tsp white pepper
1 tsp sea salt
sprinkle garlic garlic or similar mixture
Garnish with kale. Serve with bread and enjoy!