Ingredients with Measurements:
- 2 tablespoons coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups purple yam, peeled and cubed
- 1 can coconut milk
- 2 cups vegetable broth
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon lime juice
- 1 tablespoon chopped cilantro
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the coconut oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the cubed purple yam and stir to coat with the onion and garlic mixture.
4. Pour in the coconut milk and vegetable broth and bring to a boil.
5. Reduce the heat to low and simmer for 20-25 minutes, or until the yam is tender.
6. Remove the pot from the heat and let it cool slightly.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the salt, black pepper, cayenne pepper, lime juice, and chopped cilantro.
9. Heat the soup over low heat until warmed through.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 235
Fat: 18g
Carbohydrates: 18g
Protein: 2g
Fiber: 2g
Substitutions for ingredients:
- Coconut oil can be substituted with olive oil or vegetable oil.
- Purple yam can be substituted with sweet potato or regular potato.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add 1/2 cup of cooked rice to the soup for a heartier meal.
- Top the soup with chopped peanuts or cashews for added crunch.
- Add a tablespoon of curry powder for a spicier soup.
Tips and tricks:
- Be sure to let the soup cool slightly before blending to avoid burns from hot liquid.
- If the soup is too thick, add more vegetable broth until desired consistency is reached.
- Garnish with a sprig of cilantro or a lime wedge for added presentation.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the soup in a bowl with a sprig of cilantro on top and a lime wedge on the side.
Garnishes:
Chopped peanuts or cashews, sprig of cilantro, lime wedge
Pairings:
Crusty bread, salad
Suggested side dishes:
Grilled chicken, roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth until desired consistency is reached.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to wash your hands and all ingredients before preparing the soup.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Purple yam, also known as ube, is a popular ingredient in Filipino cuisine. It is often used in desserts, but can also be used in savory dishes like this soup.
Flavor profiles:
Creamy, slightly sweet, with a hint of spice from the cayenne pepper.
Serving suggestions:
Serve the soup as a starter or as a main dish with a side of crusty bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai