A few weeks ago my book club got together. This month we met at Trudy's house. She started off the dinner with an amazingly delicious, spicy-sweet soup that seemed to warm even my lungs as I breathed in. All of us pleaded for the recipe, and she sent it along a few days later.
So, when I was preparing to host an informal fall lunch after church, I knew exactly what I was going to make. However, it didn't turn out like Trudy's. Mine turned out more like a bisque - thick and creamy with not nearly as much zing as her soup. Still, it was a fantastic success! I had to scrape the pot at the end of the day to get a bite.
Here's my incarnation of Trudy's soup.
1 onion, roughly chopped
3-4 cloves garlic, peeled
grated ginger - about a thumb's worth
3-4 medium yams, peeled
1 apple, peeled and cored
water or vegetable broth
1 can coconut milk
salt and pepper
(optional) cayenne, cinnamon, other spices...
Sauté the onion and garlic together until soft. Toss in the grated ginger. Add the chopped yams, carrots, apple, and enough water or broth to cover the veggies. Simmer until the yams and carrots are fork-tender. Stir in your can of coconut milk. Then, using a hand blender, puree the soup until it's smooth. At this point you can add more water to thin the soup to your desired consistency. It should coat the back of a spoon. Salt and pepper to taste!
This soup does well made the day before. If you refridgerate it overnight, it will thicken too. Just add some more water as you reheat and adjust your seasoning to taste.