Yam + PB soup.

Surely, really really great soup belongs on an old smoking advertisement. My thinkin's at 8am are typically on point, rest assured. Every once in a while, a woman slips. Kind of like that time I didn't update the blog in 7 months.

There's recipes all over the place for this curried yam soup with a big bunch of peanut butter in it. I remember seeing a recipe for it in our local newspaper, the Winnipeg Free Press, when I was a kid. Probably my best childhood memory, a soup recipe in a $2 newspaper..

The base of all these recipes are super similar and mine's no different: yams, red curry paste, peanut butter, coconut milk. 

If you have 20 minutes and a screaming gut, try out this super simple recipe. Easy peasy, lemon squeezy.

1 yam (about 14" x 5"), peeled and chopped
1 small onion, chopped
1 can coconut milk
1-2 cups water
1/3 cup peanut butter
2 tbsp red curry paste (I used this brand, always the cheapest and always yields the best results for me!)
1 tbsp coconut oil or mild-flavoured oil
1/2 tsp salt
1 tsp pepper

In a medium sized stock pot, add in the coconut oil until melted, throw in your onions and sauté on low until softer and nearly translucent, then throw in the yams. Pour in the coconut milk, and keep the can, you'll be using it to put about a can of water in shortly. Stick a cover on it and let it steam up until the vegetables begin getting quite soft -- about 15 minutes. Give them a stir every once in a while. When the vegetables are tender enough to be pierced by a fork, add in one can of water, your curry paste, S&P, and peanut butter. You should have enough liquid to barely see the tops of the vegetables poking up. If that's the case, grab that immersion blender and begin blending on high until nice and smooth. Slowly add in more water at this point if the soup still feels a bit thick. When it chills overnight in the fridge, it'll firm up a bit more. Thank the starchy yams for that. 

Taste test, and add in any more salt and/or pepper as needed. Note, you can always add in more water at any point. Serve with injera, toasted rye bread, focaccia, or pita bread.

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