Best Yam Soup With Coriander Recipes

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GINGERED YAM SOUP



Gingered Yam Soup image

Make and share this Gingered Yam Soup recipe from Food.com.

Provided by Parsley

Categories     Yam/Sweet Potato

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

6 cups diced yams, peeled
3 1/2 cups chicken broth (or veggie broth)
1 tablespoon fresh ground ginger
4 ounces unsweetened coconut milk
3 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon coriander
1/4 cup toasted sliced almonds (optional)

Steps:

  • In large saucepan, combine yams, chicken stock and ginger; bring to boil. Reduce heat; cover and simmer for about 10 minutes or until potatoes are tender.
  • Using a hand blender/blender/food processor, puree until mixture is smooth.
  • Return mixture to saucepan; whisk in coconut milk, lime juice, salt, pepper, and coriander.
  • Cook just until heated through.
  • **If soup is too thick for you, just add more broth, water, or coconut milk.
  • Ladle into bowls; sprinkle with toasted almonds, if desired. and coriander.

Nutrition Facts : Calories 224, Fat 5.2, SaturatedFat 4, Sodium 652.9, Carbohydrate 39.9, Fiber 5.5, Sugar 1.2, Protein 5.4

VEGAN BLACK BEAN AND SWEET POTATO SOUP



Vegan Black Bean and Sweet Potato Soup image

This hearty vegan soup conjures up the flavors of Spain in a bowl. The smoked paprika (aka pimenton) gives it a deep savory taste that anyone -- even your favorite omnivore -- will enjoy. We like water as the base of this soup because it lets the flavors of the vegetables shine through. While it's optional, the drizzle of sherry vinegar at the end adds a brightness that takes this dish to the next level.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil, plus more for serving
1 large yellow onion, chopped
2 stalks celery, chopped
1 red bell pepper, stemmed, seeded and chopped
1 large carrot, chopped
Kosher salt
Pinch crushed red pepper flakes
3 tablespoons tomato paste
3 cloves garlic, chopped
2 teaspoons smoked paprika (pimenton)
1/2 teaspoon ground coriander
2 dried bay leaves
2 large sweet potatoes (about 1 1/2 pounds), peeled and chopped
Two 15.5-ounce cans black beans, rinsed and drained
1/4 cup chopped fresh parsley
Sherry vinegar, for serving, optional

Steps:

  • Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, celery, bell pepper and carrot. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Season with 1 teaspoon salt and the red pepper flakes.
  • Make a space in the middle of the pot and add the tomato paste, garlic, smoked paprika and coriander. Cook this mixture in that spot, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir into the vegetables. Add 12 cups water and the bay leaves. Bring to a rapid simmer and cook until the liquid has reduced slightly, about 15 minutes.
  • Add the sweet potatoes and black beans. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful. 20 to 30 minutes more. Remove and discard the bay leaves. Stir in the parsley. Season with additional salt, as needed. Ladle into soup bowls and serve with a drizzle of olive oil and 3 to 4 drops of sherry vinegar per bowl if using.

YAM SOUP



Yam Soup image

A sweet simple yam soup with lots of flavor!

Provided by LIL_PYRO

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 55m

Yield 5

Number Of Ingredients 9

3 cups chicken broth
2 pounds yams, diced
1 medium onion, chopped
1 tablespoon curry powder
¼ teaspoon black pepper
½ teaspoon salt
½ cup uncooked wild rice
½ teaspoon onion powder
½ teaspoon garlic powder

Steps:

  • Pour chicken broth into a saucepan, with curry powder, salt, pepper, onion powder and garlic powder. Bring to a boil over medium heat. Add yam and onion, and simmer for about 20 minutes. Add rice, and cook for another 20 minutes, or until rice is tender.

Nutrition Facts : Calories 285.8 calories, Carbohydrate 65.7 g, Fat 0.7 g, Fiber 9.3 g, Protein 5.6 g, SaturatedFat 0.1 g, Sodium 251.6 mg, Sugar 2.8 g

COCONUT, YAM, AND LEEK SOUP



Coconut, Yam, and Leek Soup image

Bursting with flavors of coriander and cumin, the sweet coconut balances the leeks and the gorgeous orange yams that have been browned to perfection. Easy, quick, and totally vegan/vegetarian.

Provided by Amy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 46m

Yield 4

Number Of Ingredients 12

1 tablespoon coconut oil
2 yams, peeled and cubed
1 large carrot, sliced 1/4-inch thick
1 large leek, thinly sliced
1 clove garlic, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 Meyer lemon, juiced
1 (32 fluid ounce) container vegetable broth
1 (14 ounce) can coconut milk
1 pinch kosher salt to taste
1 cup chopped fresh spinach, or more to taste

Steps:

  • Heat coconut oil in a large pot over medium-high heat. Add yams; stir to coat with oil. Cook until lightly browned, about 2 minutes per side. Add carrot; cook and stir for 1 minute. Stir in leek and garlic; cook until fragrant, about 1 minute. Add cumin and coriander; stir until evenly distributed.
  • Pour lemon juice, vegetable broth, and coconut milk into the pot; stir to combine. Bring soup to a gentle boil; reduce heat and simmer, covered, until carrots are tender, about 15 minutes. Season with salt.
  • Ladle soup into serving bowls and garnish with fresh spinach.

Nutrition Facts : Calories 527.6 calories, Carbohydrate 71.8 g, Fat 25.7 g, Fiber 12 g, Protein 7.3 g, SaturatedFat 21.6 g, Sodium 618.6 mg, Sugar 6.4 g

YAM SOUP WITH CORIANDER



Yam Soup with Coriander image

Categories     Soup/Stew     Milk/Cream     Food Processor     Herb     Thanksgiving     Yogurt     Wheat/Gluten-Free     Sweet Potato/Yam     Fall     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

1/4 cup plain nonfat yogurt
2 tablespoons (packed) chopped fresh cilantro
1/2 small garlic clove, minced
Nonstick vegetable oil spray
1 1/2 pounds yams (red-skinned sweet potatoes), peeled, cut into 1-inch-thick slices
3 3/4 cups (or more) low-fat (1%) milk
1 1/2 teaspoons ground coriander

Steps:

  • Mix yogurt, cilantro and garlic in small bowl. Cover and refrigerate.
  • Preheat oven to 400°F. Spray large baking sheet (preferably nonstick) with vegetable oil spray. Arrange yams in single layer on prepared baking sheet. Roast until bottom sides of yam slices are brown, about 20 minutes. Turn yams over and roast until tender, about 15 minutes longer.
  • Meanwhile, combine 2 cups milk and coriander in heavy medium saucepan. Bring to simmer. Reduce heat to very low; cover and cook 10 minutes. Remove from heat.
  • Combine yams and milk mixture in processor. Puree until smooth. Return to same saucepan. Stir in remaining 13/4 cups milk and bring to simmer, thinning with more milk, if desired. Season to taste with salt and pepper. (Yogurt mixture and soup can be prepared 1 day ahead. Cover separately and refrigerate. Rewarm soup over medium heat before continuing.)
  • Ladle soup into bowls. Swirl 1 tablespoonful of yogurt mixture into each. per serving.

CREAMY ROASTED YAM SOUP



Creamy Roasted Yam Soup image

Make and share this Creamy Roasted Yam Soup recipe from Food.com.

Provided by biggord

Categories     Low Protein

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

3 lbs yams, peeled and cut into 1 inch cubes (sweet potatoes)
1 tablespoon olive oil, plus another
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1/4 teaspoon cayenne pepper
1 cup onion, chopped
2 garlic cloves, minced
6 cups chicken broth
1 cup whipping cream

Steps:

  • grease a baking sheet. Preheat oven to 375°F.
  • combine yam, 1 tbsp oil, cumin, salt, pepper and cayenne pepper on prepared baking sheet.
  • (I mixed everything together in a ziploc bag then put on baking sheet).
  • Roast in Pre-heated oven, stirring occasionally, for about 50 minute or until softened and lightly browned.
  • Heat extra oil in a large pot or dutch oven over med-high heat.
  • Add onion and cook, stirring occasionally, for about 10 minute or until onion is softened and browned.
  • (browning the onion helps to give the soup its flavour).
  • Add garlic and cook for about 2 minutes until fragrant.
  • Add roasted yams and broth and stir. Process in a blender in 3 to 4 batches until smooth.
  • (I used a hand held blender and pureed directly in the pot).
  • Return mixture to same pot and bring to a boil, then reduce to med-low.
  • Add cream and stir until well combined and hot. season with extra salt and pepper if desired.
  • TIP: Soup can be made 1-3 days ahead and stored in a sealed container in the refrigerator.
  • To reheat, place in a large pot or dutch oven and stir over med. heat until hot.

Nutrition Facts : Calories 369.2, Fat 15.7, SaturatedFat 7.7, Cholesterol 40.8, Sodium 658.8, Carbohydrate 50.6, Fiber 7, Sugar 2.3, Protein 7.2

SWEET POTATO, COCONUT & LEMONGRASS SOUP WITH CORIANDER SAMBAL



Sweet potato, coconut & lemongrass soup with coriander sambal image

Warm up with our healthy sweet potato, coconut and lemongrass soup. This veggie dish is full of vitamin c and makes a great low-calorie lunch

Provided by Sophie Godwin - Cookery writer

Categories     Lunch, Soup

Time 45m

Number Of Ingredients 12

2 tbsp groundnut oil
4 spring onions , sliced
2 large garlic cloves , sliced
2 lemongrass stalks , outer leaves removed and stalk finely chopped
finger-sized piece ginger , sliced
900g sweet potatoes , peeled and chopped into small pieces
215ml coconut milk
285ml vegetable stock (we used Bouillon)
1 green chilli , deseeded
1 tsp caster sugar
2 limes , juiced
1 small pack coriander

Steps:

  • Heat the oil in a large pan, then add the spring onions, garlic, lemongrass and three-quarters of the ginger and cook for 2 mins until aromatic, then tip in the sweet potato. Give everything a good mix so the sweet potato is well coated, then add the coconut milk, stock and 500ml water. Bring to the boil, then simmer for around 25 mins until the sweet potato is cooked through.
  • Meanwhile, tip the remaining ginger, the chilli, sugar, three-quarters of the lime juice and most of the coriander (reserving a few leaves for a garnish) into a food processor and blitz until smooth. Transfer the sambal to a small jug and set aside.
  • Blitz the soup with a hand blender until smooth, then season to taste with the remaining lime juice and some salt and pepper. Divide the soup between bowls and top with the coriander sambal. Garnish with the reserved coriander leaves.

Nutrition Facts : Calories 324 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

CARROT & CORIANDER SOUP



Carrot & coriander soup image

Everyone loves this super healthy soup, perfect for an easy supper

Provided by Good Food team

Categories     Dinner, Lunch, Soup, Supper

Time 40m

Number Of Ingredients 7

1 tbsp vegetable oil
1 onion, chopped
1 tsp ground coriander
1 potato, chopped
450g carrots, peeled and chopped
1.2l vegetable or chicken stock
handful coriander (about ½ a supermarket packet)

Steps:

  • Heat 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 mins until softened.
  • Stir in 1 tsp ground coriander and 1 chopped potato, then cook for 1 min.
  • Add the 450g peeled and chopped carrots and 1.2l vegetable or chicken stock, bring to the boil, then reduce the heat.
  • Cover and cook for 20 mins until the carrots are tender.
  • Tip into a food processor with a handful of coriander then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.

Nutrition Facts : Calories 115 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.46 milligram of sodium

CURRIED SWEET POTATO (KUMARA) & CORIANDER SOUP



Curried Sweet Potato (Kumara) & Coriander Soup image

This is so quick and easy because I can get pre-mashed kumara in tubs in the veggie section of my local Woolworths Supermarket. If it is not available to you prep time will obviously be much longer.

Provided by Calms79

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons oil
1/2 cup onion, finely diced
1 garlic clove, crushed
1 teaspoon curry powder (your prefered brand)
2 cups chicken stock
475 g kumara, mashed
1/4 cup light sour cream
1/2 cup fresh coriander, finely chopped (Cilantro)

Steps:

  • Heat oil in saucepan over low heat. Add onion, garlic and curry powder cook, stirring, for 2 minutes.
  • Add stock and mash and bring to the boil, stirring until smooth. Reduce heat and simmer for 10 minutes.
  • Add sour cream and coriander and season to taste with salt and pepper.
  • Served with warmed naan bread if desired.

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