Thai Yam Soup
Yams are always in abundance this time of year, and they are usually used to make super sweet candied yams during the holidays. You know, as much as I adore those sweet, marshmallowy gems, I knew that couldn’t be the only way to enjoy yams. I was right! This soup will have you looking at yams in a new light, guaranteed.
Servings: 8
Calories: 223kcal
Ingredients
- 2 large Yams purple or jewel (about 4 cups/1 L)
- 16 oz bag frozen diced or sliced carrots
- 1/2 large onion quartered
- 1-1/2 tsp minced garlic (about 3 cloves)
- 1-1/2 Tbsp freshly grated ginger
- 32 oz vegetable broth
- 2 cups water
- juice of 1 lime
- 1/3 cup peanut butter
- 2 Tbsp Red Curry Paste
- 1/4 tsp red pepper flakes
- salt and pepper to taste
Garnish
- Lime wedges optional
- Chopped peanuts or hazelnuts optional
- Fresh chopped cilantro optional
Instructions
- 1.If you are making this meal to eat immediately, peel and cut sweet potatoes into 2-inch chunks.
- If you are making this and freezing you will need to cook and cool the sweet potatoes first. Preheat oven to 425°F (220°C). Scrub yams thoroughly with a brush, then pat dry. Prick yams with a fork. Bake 40 to 60 minutes or until tender. Cut open, remove skins and set aside to cool.
MAKE IT NOW
- Place diced raw sweet potatoes, carrots, onion, garlic, ginger, vegetable broth, water, lime juice peanut butter, curry paste, and red pepper flakes into Instant Pot. Stir to combine. Seal pressure cooker. Cook on manual (High) for 20 minutes. Let it naturally release for 5 minutes, then do quick release. Use an emersion blender to blend the soup into a creamy texture (or use blender). Serve topped with lime, peanuts and cilantro if desired.
- To make in slow cooker instead of instant pot place diced raw sweet potatoes, carrots, onion, garlic, ginger, vegetable broth, water, lime juice, peanut butter, curry paste, and red pepper flakes into to slow cooker. Cook on LOW for 6-7 hours or on High for 4-5 hours, until flavors have melded together, and veggies are breaking down. Use an emersion blender to blend the soup into a creamy texture (or use blender). Serve topped with lime, peanuts and cilantro if desired.
MAKE IT A FREEZER MEAL
- Place cooled cooked sweet potatoes, carrots, onion, garlic, ginger, vegetable broth, water, lime juice, peanut butter, curry paste, and red pepper flakes into a labeled gallon-size (4 L) freezer bag. Seal, removing as much air as possible, and freeze.
THAW AND COOK
- Place bag in the refrigerator for at least 12 hours or up to 24 hours to thaw or "Quick thaw" by running bag under water until meal can be broken apart. Transfer contents into instant pot or pressure cooker. Seal pressure cooker. Cook on manual (High) Cook on manual (High) for 20 minutes. Let it naturally release for 5 minutes, then do quick release. Use an emersion blender to blend the soup into a creamy texture (or use blender). Serve topped with lime, peanuts and cilantro if desired.
- To make in slow cooker transfer contents into slow cooker. Cook on LOW for 6-7 hours or on High for 4-5 hours, until flavors have melded together, and veggies are breaking down. Use an emersion blender to blend the soup into a creamy texture (or use blender). Serve topped with lime, peanuts and cilantro if desired.
Notes
To make in slow cooker transfer contents into slow cooker. Cook on LOW for 6-7 hours or on High for 4-5 hours, until flavors have melded together, and veggies are breaking down. Use an emersion blender to blend the soup into a creamy texture (or use blender). Serve topped with lime, peanuts and cilantro if desired.
Nutrition
Calories: 223kcal | Carbohydrates: 39g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 556mg | Potassium: 1118mg | Fiber: 6g | Sugar: 5g | Vitamin A: 10470IU | Vitamin C: 22.1mg | Calcium: 50mg | Iron: 1mg