Coconut-Yam Soup

Serves four

2 large yams
½ onion, chopped
1 tablespoon extra virgin olive oil
1 tablespoon minced ginger and/or garlic
1–2 cups stock or water
1 teaspoon salt
½–1 can coconut milk
1 tablespoon fresh cilantro to garnish

Peel yams and cut into medium-sized pieces. Sauté onion in extra virgin olive oil. Add ginger and/or garlic, followed by yams and water/stock to cover the mixture, then bring to a boil. Add salt, reduce heat, and simmer until yams are soft. Then add coconut milk and blend. Heat until warmed through—do not boil coconut milk or it could separate. Serve garnished with cilantro. For spring and summertime, add a squeeze of fresh lime juice at the end and make thinner.

Read John Bagnulo’s nutritional commentary: Yes to Yams

Yams are a great starchy choice for people who are looking to avoid grains, bread, and pasta. High in carotenoids, selenium, and vitamin E, these tubers are excellent at giving us soluble fiber and helping us feel satisfied at meals without driving our blood sugar levels through the roof at the same time.

Find more delicious and nutritious recipes in Kripalu Recipes.