Yam and Carrot Soup


This is my favorite winter soup. Easy to make, and freezes well (leave out corn if freezing).

Yam and Carrot Soup – To make about 10 servings. Freezes well.

2 tablespoons olive oil
1 large sweet onion, chopped
2 cloves garlic, chopped
3 small yams, diced (About 3-4 cups)
3 cups baby carrots, coarsely chopped
1 tablespoon (fresh) ginger, chopped
1 teaspoon curry powder (use more if you want more intense flavor)
1 teaspoon salt (omit if using regular salt stock)
2 tablespoons rice vinegar
2 peeled apples, chopped
4 cups of low-sodium chicken stock (use veggie stock if you want this to be vegetarian)
2 cups water (to just cover the veggies in the pot)
3 tablespoons nut butter (I used Almond Butter)
1 small can corn kernels

Heat the oil in a medium saucepan. Add onion and garlic and sauté for 2 minutes. Add curry powder and ginger and mix well for 2 minutes. Add carrots and yams and stir so they get coated with spices. Add vinegar, salt, apple and stock. Cook on low heat until yams and carrots are tender (about 30-40 min). Add nut butter. Process in blender until creamy (or use hand immersion blender if you like). Add the corn kernels and let simmer for a few minutes


2 Comments on “Yam and Carrot Soup”

  1. Aaron S. says:

    Can’t wait to try this!

  2. jhante (@jhante) says:

    Looks yummy, will have to try it!

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