Purple Yam Cream Soup with Coconut Milk
A velvety, warming ube cream soup with onion, garlic, ginger, and a little coconut milk. It's also a savory dish made from purple yam, and it keeps in the fridge for days.
Ingredients
- 500 g purple yam (ube) peeled, cubed
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 cloves garlic crushed
- 2 cm fresh ginger grated
- 1 pinch turmeric
- 700 ml vegetable broth
- 100 ml coconut milk
- salt and pepper to taste
- 2 tbsp toasted pumpkin seeds or roasted chickpeas
Instructions
- First, heat the olive oil in a pot, and sauté the onion over medium heat until translucent (about 3–4 minutes).
- Then add the garlic, the grated ginger, and the turmeric, and sauté while stirring for 1 more minute.
- Next, add the cubed purple yam, and also pour in the vegetable broth.
- Bring it to a boil, and then simmer it covered over low heat for about 20 minutes until the tuber is completely soft.
- Afterward, remove it from the heat, pour in the coconut milk, and blend it until creamy with an immersion blender.
- Season it with salt and pepper to taste. If it's too thick, then thin it with a little broth.
- Finally, serve it sprinkled with toasted pumpkin seeds or roasted chickpeas.
Notes
A little coconut milk is enough, because the tuber itself makes the soup creamy.
In an airtight container, it keeps in the fridge for 3 days, so you'll also have a quick, healthy lunch in the middle of the week.
With a slice of whole wheat bread or a little roasted chicken, it also becomes a complete meal.
