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 onion finely chopped
- 1 stalk celery 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 yams drained and mashed
- 2 cup heavy cream
- few sprigs of fresh parsley
- Heat oil in a medium stockpot over medium heat.
- Add onion and celery. Sauté for 6 minutes. Add chicken stock, curry powder, nutmeg, salt, white pepper, honey and yams.
- Reduce to medium–low and cook for 20 minutes, stirring occasionally. Remove from heat and add heavy cream. Let cool 5 minutes.
- Carefully puree mixture in a blender or use a hand held immersion blender. Pour pureed mixture through a large mess strainer into a medium mixing bowl.
- (Note: Use the back of a wooden spoon to push mixture through the strainer to the extent possible.) Discard any residue in strainer.
- At this time the soup may be served warm. It is also delicious served chilled. Garnish each portion with a sprig of fresh parsley, if desired.