Tuesday, September 25, 2012

carrot-ginger-yam-coconut soup

quite the title but it is quite the soup; a perfect way to ease into fall. This soup has rich creamy flavor (without  cream). This can also be made in a slow cooker.
serves 6
2 lb carrots, peeled and cut into 1 inch pieces (or 2lb baby carrots)
1 large yam, peeled and chopped
1 onion, chopped
2 tsp minced ginger
2 tsp curry powder
4 cups unsalted vegetable stock
14 oz coconut milk

1. Place carrots, yam, onion, ginger, and curry powder into large pot or slow cooker.
2. Pour in vegetable stock.
3. Bring to boil then lower heat and simmer about 1-11/2 hour (until veggies are soft), or cook in slow cooker on low 6-8 hours.
4. Allow to cool slightly then puree in blender adding coconut milk. Return to pot and reheat. Add salt to taste.


  1. Mmmm that looks and sounds super yummy! Definitely going to try it soon! Thanks for always posting such awesome recipes to try!

  2. Thanks so much Andrea. I really appreciate that! It's so great to hear feedback. Knowing people are checking out the recipes definitely makes it more fun to post things.

  3. Laura--we had this for dinner tonight and it was SO good! The perfect fall soup!