Red Curried Caribbean Yam Soup Recipe

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Recipes.net Team Published: March 22, 2020 Modified: November 5, 2020
Red Curried Caribbean Yam Soup Recipe

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

For Garnish:

  • few sprigs of fresh parsley
  1. Heat the oil in a medium-sized stockpot over medium heat.
  2. 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.
  3. 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.
  4. 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.
  5. Lastly, garnish your soup with a sprig of fresh parsley if you so desire. Afterward, serve and enjoy!

How To Make Red Curried Caribbean Yam Soup

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Cook: 31 mins
Total: 31 mins
Serves:

Ingredients

  • 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

For Garnish:

  • few sprigs of fresh parsley

Instructions

  1. Heat the oil in a medium-sized stockpot over medium heat.

  2. 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.

  3. 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. 

  4. 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.

  5. Lastly, garnish your soup with a sprig of fresh parsley if you so desire. Afterward, serve and enjoy!

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