This is the time of year I dream about on the hot days of summer. With apologies to my reptile-like friends, I don't do heat.
I suffer through the long, hot July and August in the Sierra Foothills knowing that the rain and snow will one day return and lower my core temperature to my happy place.
Last night I reached for my wool beanie cap and knew it was here - the time to make my favorite Fall and Winter Soup.
Hearty. Warming. Healthy - and of course, sugar free. I hope you'll give it a try - so amazing.
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| Prep Time | 20 minutes |
| Cook Time | 30-45 minutes |
| Servings |
quarts
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Rate this recipe!
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Ingredients
- 2 tablespoon vegetable oil
- 2 tablespoon Red curry paste 24g
- 2 lb carrots approx 7 cups chopped
- 2 lb yams approx 4 cups chopped
- 2 cans coconut milk (canned) 28 oz
- 1/8 cup ginger 24g
- 3 cups vegetable stock or chicken stock
- 1 pinch cinnamon to taste
- pinch salt to taste
- pinch pepper to taste
Instructions
- Roast yams (garnet is good) in 375 oven until tender adds the best flavor.
- Prepare carrots into small pieces - most efficient is a food processor or a large grater. Otherwise cut into 1/4" dice.
- Heat 2T oil on med heat in a stock pot. Cook curry paste for about 2 minutes until oil begins to change color.
- Place carrots, yams, ginger, coconut milk into stock pot, Add enough stock just to cover the vegetables. Bring to a boil and simmer until the carrots are tender.
- Remove from heat and puree with an immersion blender or in a blender. Be careful in a blender as the steam can pop the top off - remove the center of the top and cover the hole with a clean kitchen towel.
- If soup is too thick, thin with stock. Season with salt and pepper. Add cinnamon to taste.
- Makes about 3 quarts
