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Indian-Spiced Coconut Yam Soup

Warm up this fall and winter with a rich, creamy and delicious vegan soup exuding Indian spices, yams, and coconut milk.

Did you know there are more than 7 million vegetarians and 3 million vegans in the United States? No wonder there is a delicious -- and growing -- selection of vegan cookbooks to welcome into your kitchen. One of the latest and greatest vegan cookbooks we love is The Karma Chow Ultimate Cookbook by personal chef Melissa Costello, founder of Karma Chow and creator of The Vital Life Cleanse. In this tasty meat-free tome, you'll find over 125 plant-based recipes that not only taste amazing but also boost your health and wellness. Our favorite vegan recipe is Costello's Indian-inspired soup.
Did you know there are more than 7 million vegetarians and 3 million vegans in the United States? No wonder there is a delicious -- and growing -- selection of vegan cookbooks to welcome into your kitchen. One of the latest and greatest vegan cookbooks we love is The Karma Chow Ultimate Cookbook by personal chef Melissa Costello, founder of Karma Chow and creator of The Vital Life Cleanse. In this tasty meat-free tome, you'll find over 125 plant-based recipes that not only taste amazing but also boost your health and wellness. Our favorite vegan recipe is Costello's Indian-inspired soup.

Indian-Spiced Coconut Yam Soup

Recipe from The Karma Chow Ultimate Cookbook by Melissa Costello. (HCI, October 2012).

Serves 8

Ingredients:

  • 1 tablespoon coconut oil or extra virgin olive oil

  • 1 teaspoon fresh ground ginger

  • 3 garlic cloves, minced

  • 2 celery stalks, diced

  • 1 medium yellow onion, diced

  • 2 teaspoons garam masala

  • 3 large carrots, diced

  • 3 large garnet yams, peeled and cubed

  • 4 cups vegetable broth

  • 1 (15-ounce) can coconut milk

  • Sea salt and cracked black pepper, to taste

  • Cinnamon


Directions:

  1. Heat the oil in a large soup pot over medium heat and sauté the ginger, garlic, celery, and onion until translucent and soft.

  2. Add the garam masala and stir to combine to release the flavor of the spice.

  3. Add the carrots, yams, and veggie broth. Turn the heat to high and bring to a boil, turn down to a simmer, and cover. Simmer for 20 to 30 minutes or until the yams are soft.

  4. Remove from the heat and stir in the coconut milk.

  5. Puree using a hand blender until creamy smooth and season with salt and pepper to taste.

  6. Top with cinnamon, to taste, before serving.


Melissa's Karmic Health Tip: Coconut oil is loaded with medium-chain fatty acids that help you burn fat and speed up your metabolism, and it is also great to use directly on your skin. I leave a jar in the shower for an après shower smoothing.

More amazing vegan soup recipes!
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