Yam Soup With Yogurt Recipes

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.

YAM SOUP WITH YOGURT

Steps:

• Put the yams, onion, garlic, carrots, celery, bay leaf, thyme and chicken broth in a large pot. Bring to a boil over medium-high heat. Lower the heat and simmer until the yams are tender, about 30 minutes.
• Puree the vegetables and broth in a blender until smooth. Pass the soup through a sieve. Continue to puree and strain until all of the vegetables and broth have been used. Season with salt and pepper.
• Ladle the soup into bowls and garnish with dollops of yogurt and chopped parsley.

GINGERED YAM SOUP

Steps:

• In large saucepan, combine yams, chicken stock and ginger; bring to boil. Reduce heat; cover and simmer for about 10 minutes or until potatoes are tender.
• Using a hand blender/blender/food processor, puree until mixture is smooth.
• Return mixture to saucepan; whisk in coconut milk, lime juice, salt, pepper, and coriander.
• Cook just until heated through.
• **If soup is too thick for you, just add more broth, water, or coconut milk.
• Ladle into bowls; sprinkle with toasted almonds, if desired. and coriander.

SPICY AFRICAN YAM SOUP

Steps:

• Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning.
• Stir in the chicken broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in salsa, garbanzo beans and zucchini. Simmer until tender, about 15 minutes.
• Stir in the cooked rice and peanut butter until the peanut butter has dissolved. Serve hot with pita chips and a green salad.

YAM SOUP WITH CORIANDER

Steps:

• Mix yogurt, cilantro and garlic in small bowl. Cover and refrigerate.
• Preheat oven to 400°F. Spray large baking sheet (preferably nonstick) with vegetable oil spray. Arrange yams in single layer on prepared baking sheet. Roast until bottom sides of yam slices are brown, about 20 minutes. Turn yams over and roast until tender, about 15 minutes longer.
• Meanwhile, combine 2 cups milk and coriander in heavy medium saucepan. Bring to simmer. Reduce heat to very low; cover and cook 10 minutes. Remove from heat.
• Combine yams and milk mixture in processor. Puree until smooth. Return to same saucepan. Stir in remaining 13/4 cups milk and bring to simmer, thinning with more milk, if desired. Season to taste with salt and pepper. (Yogurt mixture and soup can be prepared 1 day ahead. Cover separately and refrigerate. Rewarm soup over medium heat before continuing.)
• Ladle soup into bowls. Swirl 1 tablespoonful of yogurt mixture into each. per serving.