Ingredient:
1 (40-ounce)can yams in heavy syrup (I substituted cooked purple sweet potatoes)
1 (14-ounce) can vegetable or chicken broth
1/2 cup fresh orange juice
1 to 2 tbsp minced fresh ginger (I omitted this)
1-1/2 cups coconut milk
1 tsp salt
1/4 tsp ground red pepper (I omitted this)
Method:
Drain yams, reserving 1/2 cup syrup. Discard remaining syrup. Place yams in a blender. Add 1/2 cup syrup, broth, orange juice, and ginger. Blend 2 to 3 minutes or until smooth, stopping to scrape down sides.
Pour pureed mixture into a medium saucepan. Stir in coconut milk and remaining ingredients. Cook over medium heat, stirring often until soup is thoroughly heated. Ladle soup into bowls. If desired, drizzle additional coconut milk into soup. Yield 6 cups.
1 (40-ounce)can yams in heavy syrup (I substituted cooked purple sweet potatoes)
1 (14-ounce) can vegetable or chicken broth
1/2 cup fresh orange juice
1 to 2 tbsp minced fresh ginger (I omitted this)
1-1/2 cups coconut milk
1 tsp salt
1/4 tsp ground red pepper (I omitted this)
Method:
Drain yams, reserving 1/2 cup syrup. Discard remaining syrup. Place yams in a blender. Add 1/2 cup syrup, broth, orange juice, and ginger. Blend 2 to 3 minutes or until smooth, stopping to scrape down sides.
Pour pureed mixture into a medium saucepan. Stir in coconut milk and remaining ingredients. Cook over medium heat, stirring often until soup is thoroughly heated. Ladle soup into bowls. If desired, drizzle additional coconut milk into soup. Yield 6 cups.
