Curried Yam And Mango Soup Recipes

CURRIED YAM AND MANGO SOUP

Steps:

• In a large stock pot, melt the butter or ghee and the peanut oil over medium heat and saute the onion slices until softened.
• Stir in the curry powder, fresh ginger, coriander, and red pepper just until absorbed.
• Add the stock, bring to a boil. Next add the yams and mango, reduce the heat and simmer covered for about 30 minutes or until yams are fork tender. Add the salt and taste to adjust seasoning if necessary.
• With immersion blender puree half or all of the soup to desired consistency. (You could also transfer the soup and puree the soup in batches using a blender.).
• Garnish with chopped cilantro leaves.

CURRIED SWEDE SOUP & MANGO CHUTNEY CHEESE TOASTIES

Steps:

• Heat the oil and butter in a large saucepan or flameproof casserole dish over a medium heat, and fry the onion, celery and a large pinch of salt for 10 mins until the veg is soft and starting to caramelise. Stir in the ginger and garlic and cook for 1 min more. Add the cumin, ground coriander, turmeric and curry powder. Fry for 1 min more. Stir in the swede and stock. Bring to a simmer. Cover and simmer for 1 hr 15 mins more until the swede is soft. Season. Blitz using a hand blender until smooth. Stir in the cream.
• For the toasties, mix the cheddar with the spring onions, nigella seeds and coriander. Butter one side of each bread slice. Divide the cheese mix between two slices on the unbuttered side, add the chutney, and sandwich with the other slices, butter-side-out. Heat a medium pan over a medium-low heat, add the sandwiches, and weigh them down with another pan. Fry on each side for 4 mins until golden and the cheese has melted. Cut in half. Serve the soup in bowls topped with some yogurt and chilli flakes, with the cheese on toast on the side.

YAM SOUP

Steps:

• Pour chicken broth into a saucepan, with curry powder, salt, pepper, onion powder and garlic powder. Bring to a boil over medium heat. Add yam and onion, and simmer for about 20 minutes. Add rice, and cook for another 20 minutes, or until rice is tender.

CURRIED CARROT, SWEET POTATO (OR YAM) & GINGER SOUP

Steps:

• Heat oil in saucepan.
• Add shallots (onions), sauté for 3 minutes until tender.
• Add potato, carrots, ginger & curry. Cook 2 minutes.
• Add broth. Bring to boil then simmer for 25-30 minutes - until tender.
• Puree soup ½ at a time in blender or food processor.

WONDERFUL CURRIED SWEET POTATO SOUP

Steps:

• SOUP:.
• In a soup pot, heat oil over medium-low heat. Add curry paste and onions and cook for 4 minutes, stirring occasionally. Reduce heat if necessary. Add garlic clove and ginger and cook for another 1-2 minutes.
• Add sweet potatoes and pepper. Mix. Add stock. Cook for 15 minutes or until vegetables are very soft.
• Puree the ingredients in batches in a blender or puree the whole amount directly in the pot with a hand blender (if pot is high enough).
• Check if you like the consistency of the soup. Add more stock or water if desired and adjust the seasonings (check if salt is needed). You can add more curry paste if desired, but most pastes need to be cooked first before adding to a dish. Add rum if using.
• Serve:.
• Serve in individual bowls and top each with a tablespoon of sour cream and a sprinkle of sweet paprika.

CURRIED YAM AND MANGO OVER BASMATI RICE

Steps:

• While the rice is cooking, in a large saute pan, melt the butter or ghee and the peanut oil over medium heat and brown the yams until golden on all sides, about 10-12 minutes and until fork tender.
• Next add the onions and brown until softened. Add the curry powder, fresh ginger, coriander, red pepper, and mango; stirring well to coat. Heat through. Season with salt to taste.
• Arrange the rice on a large serving platter and top with the yam/mango mixture.
• Garnish with chopped cilantro leaves.
• Cooking time does not include cooking the rice.

COCONUT YAM CURRY SOUP

Steps:

• Chop onions and garlic and sauté in butter in a large saucepan until onions are translucent but not brown.
• Meanwhile puree yams one at a time in a blender with ½ cup soymilk each and add to saucepan.
• Add bouillon, curry powder, pepper and coconut milk and heat until bouillon is incorporated, five to ten minutes.
• Garnish with cilantro and serve with naan bread or Rycrisp.