Yam Chipotle Coconut Milk Soup

Another trend that I just noticed, is that I’m eating a lot of orange things lately… Chicken Tikka Masala, Mutter Paneer… I guess it’s officially Autumn! My friend mentioned that I should try out this soup that she used to make at work, and I gladly got the list of ingredients, made a couple changes along the way and tried it out! It’s a little sweet, smoky, spicy, creamy and coco-nutty. It’s delicious! I thought you’d want to try it out too.

The great thing about this soup is that it doesn’t require any fancy knife skills, it’s all just rough chopped, thrown in and blended up. So easy, fast, and comforting!

Final Product:


Ingredients:
1 Large Onion, diced
1/4 cup Vegetable Oil
4 cloves Garlic, sliced
2-3 Yams, Cubed
2 Carrots, Cubed
1 Tbsp Paprika
2 Tbsp Ground Cumin
1” Ginger, minced
2 Cup Water
2-3 Chipotle Peppers, Whole
1 can Coconut Milk
1 Lime
2 cobs of Corn
1 Tbsp Honey
2 Tbsp Sour Cream (per serving: Optional)
Salt and Pepper to taste

Equipment: Hand held blender, food processor, or blender

1. Peel an onion and give it a rough dice. Throw it in a pot with some vegetable oil. (Don’t actually throw it in because the oil might splatter and hurt you)

2. Peel the yams and cube it up. Add to the onions.

    
3. Peel and chop up some carrots. Add to the pot and sauté until the pot heats up, the veggies are partially cooked and browned a little.

4. Add ground Paprika and Cumin.

5, Chop some garlic and stir it all up. Sauté that for a few more minutes, when the spices and vegetables start sticking to the bottom, deglaze with 2 cups of water and simmer with the pot covered until the vegetables are done.
 
6. Mince some ginger and add it in.

7. Add the coconut milk

8. Add a few chipotles, more if you like it hot, less if you just want a little heat. I added 3 or 4 and it was a little spicy.

9. Add Salt and Pepper. Turn down the heat and cool down a little so you don’t hurt yourself in the next step.
 
10. Use your trusty hand held blender and when it’s a little bit cooler and not bubbling away, go at it until smooth. If you don't have a hand held blender, wait until it cools a bit and puree it in a normal blender or a food processor, then put it all back into the pot.
 

11. Cut the kernels off the cobs and add to the pot and simmer for 10 minutes until the corn’s done. OR (I realized this a little later) cook the corn first and then add it in so you don’t have to wait. I recommend the latter because the soup bubbles and bursts everywhere once pureed.

12. Roll a lime to get the juices going and cut in half. Squeeze the juice out of it into the pot.

13. Mix in a tablespoon of honey (more or less depending on how sweet you want it). Adjust salt and pepper to make sure it’s seasoned properly.

14. Ladle yourself a bowl of soup, mix up a tub of sour cream so it’s nice and smooth, then spoon dollops of it on top.

 
Enjoy!