Best Yam Soup With Yogurt Recipes

POTATO/YOGURT SOUP

Steps:

• First peel and slice potatoes and rinse in cold water.
• Place potatoes in a heavy large pan and cover with water, just to cover.
• Boil until soft but not mushy.
• Pour about half of the water off of the potatoes, but save half, the starch that boils off the potatoes helps the soup to thicken and holds more nutrients.
• Add yogurt and spices and simmer 5-10 minutes to let the flavors mingle, and serve.
• I like a little shredded cheese in mine, Grew up with Cheddar, but like Mozzarella now.

CREAMY SWEET POTATO SOUP

Steps:

• Heat oil in a soup pot.
• Add onions and cumin, saute for 3-4 minutes.
• Add potatoes and chicken broth and bring to a boil.
• Reduce heat and simmer soup for 20-25 minutes.
• Puree soup with 1.5 cups of yogurt and cilantro.
• Serve each portion of soup with dollop of remaining yogurt on top and a sprinkle of the seeds.

YAM SOUP WITH 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.

YAM SOUP

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.

CREAMY INDIAN YOGURT SOUP

Steps:

• Heat canola oil in a small skillet over medium heat. Cook and stir jalapeno peppers, ginger, and garlic in the hot oil until the garlic is soft and the oil is fragrant, about 5 minutes.
• Stir yogurt, chili powder, turmeric, coriander, cumin, garam masala, and salt together in a Dutch oven; warm gently over low heat. Fold oil mixture into the yogurt mixture, remove from heat, and top with cilantro.

CREAMY ROASTED YAM SOUP

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.

YAM SOUP WITH YOGURT

Steps:

• Put the yams, onion, garlic, carrots, celery, bay leaf, thyme and chicken broth in a large pot. Bring to a boil over medium-high heat. Lower the heat and simmer until the yams are tender, about 30 minutes.
• Puree the vegetables and broth in a blender until smooth. Pass the soup through a sieve. Continue to puree and strain until all of the vegetables and broth have been used. Season with salt and pepper.
• Ladle the soup into bowls and garnish with dollops of yogurt and chopped parsley.