Curried yam and peanut soup.


Snagged from the Winnipeg Free Press 12 years ago, tweaked considerably.

Ingredients I
1 yam, peeled and cubed into ~1/2" pieces
1 onion, chopped
3/4 cup carrots, chopped

Ingredients II
1-28oz can of whole tomatoes
1 can of coconut milk
1/2 cup peanut butter
3 tbsp red curry paste
1 tsp cayenne pepper
1/2-1 tsp salt
Freshly ground pepper

Optional: squeeze of lime juice

In a soup pot, boil all of Ingredients I. Once fully cooked through, drain and return to pot. Add in Ingredients II (and optional lime juice), whip out the immersion blender. Blend until smooth. Taste test for seasoning, adjust accordingly.

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