Thai Yam Soup

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4.7 from 18 votes

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.

Prep Time

1 hr

Cook Time

20 mins

Total Time

1 hr 20 mins

Servings: 8

Calories: 223 kcal

Course: Soup, Dinner

Cuisine: Asian, International

Ingredients

2 yam purple or jewel (about 4 cups/1 L, large
16 oz carrot frozen, diced or sliced
1/2 onion quartered, large
1-1/2 tsp garlic minced, about 3 cloves
1-1/2 Tbsp ginger freshly grated
32 oz vegetable broth
2 cups water
lime juice of 1
1/3 cup peanut butter
2 Tbsp red curry paste
1/4 tsp red pepper flakes
salt to taste
black pepper to taste

Garnish

lime optional, wedges
peanut optional, or hazelnut, chopped
cilantro optional, fresh, chopped

Instructions

Cup of Yum

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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 223

% 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.