Each pot of soup I make is a little bit different, but yams have been a regular feature lately. Puréed with other veggies, lentils, coconut milk and spices into a silky blend makes for a quick bowl of comfort on busy weekdays.
Top this vegan soup with fresh herbs, nuts, roasted chickpeas or even unsweetened coconut to add a variety of textures and flavours to each bowl.
Yam Lentil Ginger Soup
1 medium onion, diced
2 stalks of celery, chopped
1 cup baby carrots (20-25 or so)
1 medium yam, peeled and cut into 1-inch pieces (about 3 cups)
1 cup (250 mL) red lentils
6 cups (1.5 L) water
1/2 cup (250 mL) coconut milk
2 tsp (10 mL) fresh grated ginger
1 1/2 tsp (7 mL) curry powder
1 tsp (5 mL) salt
Warm the oil over medium heat. Add the onion, celery, and carrots and cook, stirring frequently, until just beginning to brown (8-10 minutes). Add the yam, lentils, water, coconut milk, ginger, curry power and salt. Stir and increase the heat to medium-high to bring to a light boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally. Remove from the heat. Purée using an immersion blender, or in batches in a countertop blender, and serve.
Not a fan of curry? Substitute for something else in your spice collection, such as coriander, chili powder or even poultry seasoning. Love curry? Boost those flavours with extra curry powder and a tsp of cumin powder.
Don't have lentils on hand? Add another 2 cups of yam or a combination of yam and carrot.
Replace all or some of the yam with cubes of butternut squash.
Bring the finished soup to room temperature and refrigerate in a sealed container for 3-5 days, or freeze for up to three months.