Coconut Yam Soup

Melissa Costello

Ingredients

3 large garnet yams, peeled and cubed

3 large carrots, diced

2 celery stalks, diced

1 yellow onion, diced

1 teaspoon fresh ground ginger

2 teaspoons garam masala

3 garlic cloves, minced

4 cups veggie broth or bouillon (2 cubes with 4 cups water)

1 tablespoon coconut oil or olive oil

1 can coconut milk

Sea salt and cracked black pep­per to taste

Cinnamon

Directions

In a large soup pot over medium heat, sauté ginger, garlic, cel­ery and onion in coconut oil until translucent and soft. Add garam masala and stir to combine and release the flavor of the spice.

Add carrots, yams and veggie broth. Turn heat to high and bring to a boil; turn down to a simmer and cover.

Simmer for 20-30 minutes or until yams are soft. Remove from heat and add co­conut milk.

Season with salt and pepper. Puree using a hand blender, and top with cinnamon before serving.

Variation: Add 1 cup red lentils to soup while cooking, and increase water by 1 cup.

Note

ABOUT THE AUTHOR

Cookbook author, culinary nutritionist and wellness coach Melissa Costello, founder of Karma Chow, has always had a passion for healthy, delicious food and nutrition. When she became a vegetarian at age 19, she began experimenting with healthier versions of everyday recipes, which led her to her passion for plant-based cooking. She is the creator of the 30-Day Vital Life Cleanse, which teaches people how to change their lifestyle, clean their bodies and shift their relationship to food through food-based cleansing.

As personal chef to celebrity fitness guru Tony Hor­ton, creator of the highly popular workout systems P90X and P90X2, Melissa is constantly finding crea­tive ways to keep Tony and her other high-profile clients happy, fit and healthy through a whole-foods way of life.

  • Ingredients:

    3 large garnet yams, peeled and cubed

    3 large carrots, diced

    2 celery stalks, diced

    1 yellow onion, diced

    1 teaspoon fresh ground ginger

    2 teaspoons garam masala

    3 garlic cloves, minced

    4 cups veggie broth or bouillon (2 cubes with 4 cups water)

    1 tablespoon coconut oil or olive oil

    1 can coconut milk

    Sea salt and cracked black pep­per to taste

    Cinnamon

  • Directions:

    In a large soup pot over medium heat, sauté ginger, garlic, cel­ery and onion in coconut oil until translucent and soft. Add garam masala and stir to combine and release the flavor of the spice.

    Add carrots, yams and veggie broth. Turn heat to high and bring to a boil; turn down to a simmer and cover.

    Simmer for 20-30 minutes or until yams are soft. Remove from heat and add co­conut milk.

    Season with salt and pepper. Puree using a hand blender, and top with cinnamon before serving.

    Variation: Add 1 cup red lentils to soup while cooking, and increase water by 1 cup.

  • Note:

    ABOUT THE AUTHOR

    Cookbook author, culinary nutritionist and wellness coach Melissa Costello, founder of Karma Chow, has always had a passion for healthy, delicious food and nutrition. When she became a vegetarian at age 19, she began experimenting with healthier versions of everyday recipes, which led her to her passion for plant-based cooking. She is the creator of the 30-Day Vital Life Cleanse, which teaches people how to change their lifestyle, clean their bodies and shift their relationship to food through food-based cleansing.

    As personal chef to celebrity fitness guru Tony Hor­ton, creator of the highly popular workout systems P90X and P90X2, Melissa is constantly finding crea­tive ways to keep Tony and her other high-profile clients happy, fit and healthy through a whole-foods way of life.

  • Credit:

    Melissa Costello

 

 

 

 

 

 

 

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