Thai Yam Soup
User Reviews
4.7
18 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
mins
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Total Time
1 hr 20 mins
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Servings
8
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Calories
223 kcal
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Cuisine
Asian, International
Thai Yam Soup
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Yams are always in abundance this time of year, and they are usually used to make super sweet candied yams during the holidays. You know, as much as I adore those sweet, marshmallowy gems, I knew that couldn’t be the only way to enjoy yams. I was right! This soup will have you looking at yams in a new light, guaranteed.
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Ingredients
- 2 large Yams purple or jewel (about 4 cups/1 L)
- 16 oz bag frozen diced or sliced carrots
- 1/2 large onion quartered
- 1-1/2 tsp minced garlic (about 3 cloves)
- 1-1/2 Tbsp freshly grated ginger
- 32 oz vegetable broth
- 2 cups water
- Juice of 1 lime
- 1/3 cup peanut butter
- 2 Tbsp red curry paste
- 1/4 tsp red pepper flakes
- salt and pepper to taste
Garnish
- Lime wedges optional
- Chopped peanuts or hazelnuts optional
- fresh chopped cilantro optional
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Instructions
- 1.If you are making this meal to eat immediately, peel and cut sweet potatoes into 2-inch chunks.
- If you are making this and freezing you will need to cook and cool the sweet potatoes first. Preheat oven to 425°F (220°C). Scrub yams thoroughly with a brush, then pat dry. Prick yams with a fork. Bake 40 to 60 minutes or until tender. Cut open, remove skins and set aside to cool.
MAKE IT NOW
- Place diced raw sweet potatoes, carrots, onion, garlic, ginger, vegetable broth, water, lime juice peanut butter, curry paste, and red pepper flakes into Instant Pot. Stir to combine. Seal pressure cooker. Cook on manual (High) for 20 minutes. Let it naturally release for 5 minutes, then do quick release. Use an emersion blender to blend the soup into a creamy texture (or use blender). Serve topped with lime, peanuts and cilantro if desired.
- To make in slow cooker instead of instant pot place diced raw sweet potatoes, carrots, onion, garlic, ginger, vegetable broth, water, lime juice, peanut butter, curry paste, and red pepper flakes into to slow cooker. Cook on LOW for 6-7 hours or on High for 4-5 hours, until flavors have melded together, and veggies are breaking down. Use an emersion blender to blend the soup into a creamy texture (or use blender). Serve topped with lime, peanuts and cilantro if desired.
MAKE IT A FREEZER MEAL
- Place cooled cooked sweet potatoes, carrots, onion, garlic, ginger, vegetable broth, water, lime juice, peanut butter, curry paste, and red pepper flakes into a labeled gallon-size (4 L) freezer bag. Seal, removing as much air as possible, and freeze.
THAW AND COOK
- Place bag in the refrigerator for at least 12 hours or up to 24 hours to thaw or "Quick thaw" by running bag under water until meal can be broken apart. Transfer contents into instant pot or pressure cooker. Seal pressure cooker. Cook on manual (High) Cook on manual (High) for 20 minutes. Let it naturally release for 5 minutes, then do quick release. Use an emersion blender to blend the soup into a creamy texture (or use blender). Serve topped with lime, peanuts and cilantro if desired.
- To make in slow cooker transfer contents into slow cooker. Cook on LOW for 6-7 hours or on High for 4-5 hours, until flavors have melded together, and veggies are breaking down. Use an emersion blender to blend the soup into a creamy texture (or use blender). Serve topped with lime, peanuts and cilantro if desired.
Notes
- To make in slow cooker transfer contents into slow cooker. Cook on LOW for 6-7 hours or on High for 4-5 hours, until flavors have melded together, and veggies are breaking down. Use an emersion blender to blend the soup into a creamy texture (or use blender). Serve topped with lime, peanuts and cilantro if desired.
Nutrition Information
Show Details
Calories
223kcal
(11%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Sodium
556mg
(23%)
Potassium
1118mg
(32%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
10470IU
(209%)
Vitamin C
22.1mg
(25%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 556mg | 23% |
| Potassium | 1118mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 10470IU | 209% |
| Vitamin C | 22.1mg | 25% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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