Fall is the perfect time to highlight the wonderful flavors of root vegetables. My favorite way to prepare yams (or sweet potatoes) is in creamy, soul-satisfying soups. Red Curried Caribbean Yam Soup is a pleasingly smooth and complex yam soup that’s seasoned with just the right amount of spice and sweetness. It is sure to please all ages at your dining table. I developed this recipe to serve at Thanksgiving last year.
How To Make Red Curried Caribbean Yam Soup
- 2 tbsp vegetable oil
- 1 medium-sized onion, finely chopped
- 1 celery stalk, finely chopped
- 4 cup chicken stock
- 1 tsp red curry powder
- 1/4 tsp freshly ground nutmeg
- 1/2 tsp salt
- 1/4 tsp ground white pepper
- 1/4 cup honey
- 1 16-oz. can of yams, drained and mashed
- 2 cups heavy cream
- few sprigs of fresh parsley
Heat the oil in a medium-sized stockpot over medium heat.
Add the onion and celery into the stockpot and sauté them for 6 minutes. After that, add the chicken stock, curry powder, nutmeg, salt, white pepper, honey, and yams.
Reduce the heat to medium-low and continue cooking for 20 minutes, stirring occasionally. Remove the stockpot from heat afterward and add the heavy cream. Allow it to cool for 5 minutes.
Carefully puree the mixture in a blender or use a handheld immersion blender. Pour the pureed mixture through a large mesh strainer into a medium-sized mixing bowl. Note: Use the back of a wooden spoon to push the mixture through the strainer to the fullest extent possible. Make sure to discard any residue in the strainer.
Lastly, garnish your soup with a sprig of fresh parsley if you so desire. Afterward, serve and enjoy!
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