I originally got the idea for this soup from this posting on Food 52.  It looked so good that I decided to make it, however before I left for the grocery store I forgot to take a look at the recipe again so I guessed at the ingredients.  In the end, my creation came out really tasty without having some oYamsf the main ingredients from the original recipe.  This is a perfect winter soup and a great use of leftovers- be creative and make your own adjustments to the recipe with what you have around.  Here is my version:

2 large yams – chopped into bit sized pieces
1 cup of sliced mushrooms
1 green pepper chopped into bite size pieces
4 carrots chopped
1 onion chopped
3 cloves of garlic
3 tsp of ginger powder – if I had fresh I would have used that
1/2 cup Dry red lentils, rinsed and drained
1/4 jalapeno minced
3/4 teaspoon Cinnamon, ground
2 teaspoons Cumin, ground
1/2 teaspoon Turmeric, ground
1/2 teaspoon Sea salt (or to taste)
4-5 cups Vegetable stock + extra as needed
1/4 cup Creamy cashew butter
1/4 cup minced cilantro
1/4 cup fresh roasted cashew pieces

Sautee the onion in coconut oil.  I get a spray from Trader Joe’s that works great.  Once they start to turn translucent, add in the garlic with a splash of water and all of the spices including the jalapeno – cook for a few minutes.  Add the yams and carrots, pour in the soup broth.  Take stems from the cilantro and blend with a small amount of water in a high powered blender, just so it makes a thick juice.  Add in 2 TBSP of the juice to the pot.  Simmer on low.  Once the potatoes and carrots are half cooked – (still hard but you can get a fork through them), put half of the mixture in a blender and blend until smooth.  Add back to the pot and add the green pepper – cook for 10-15 minutes and add the mushrooms.  Cook another 15 or so minutes until they are tender.  Turn to a low heat and stir fry in a separate pan, the cashews in coconut oil and sea salt.

Serve, topped with a TBSP or two of cashews and minced cilantro.

I was concerned that this soup would be too sweet but it wasn’t.  If you feel it might be too sweet you can reduce the carrots or add in apple cider vinegar to taste or cut it with some sour cream.  Adding the sour cream of course, takes the calorie count up.

 

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