- 4 Yams medium sized or 3 large
- 1 Small Yellow Onion, chopped
- 1 Tablespoon Olive Oil
- 3 Cloves garlic, minced
- 2 Tablespoon Fresh Graded Ginger
- 1 Teaspoon Curry Powder (Hot if you like it spicy)
- ½ Teaspoon Cinnamon Powder (optional)
- 2 Cups low sodium Vegetable broth (for a health boost use veggie juice)
- 1 handful parsley, chopped
- Chives (optional)
- Sea Salt and Pepper to Taste
Yams, ginger, garlic and vegetable broth are very healing. This soup is better than chicken soup if you are sick or experiencing low energy. It’s also great for dinner if you want to lose a couple of pounds as it will fill you up but it makes for a light meal. To boost the healing properties of this juice, replace or supplement the vegetable broth with veggie juice instead. I use carrot, beet, cucumber, apple, and celery juice instead of the vegetable broth. If you want a creamer soup, replace one cup vegetable broth with cream or milk of choice. The cream will make it heavier and is not good if you are sick, but it tastes wonderful. You can use hemp or soy milk if you want to keep it vegan. Experiment and find what you like best.
- Place the yams in a large pot filled with water and boil for 1 hour.
- While the yams are cooking, in a medium sauce pan, add the olive oil, garlic, and ginger and cook on medium heat until the onions are translucent but not burnt. Add half the parsley and cook for about 1 more minute.
- Peel and chop the cooked yams.
- Place the yams, sautéed onion mixture, curry powder and cinnamon in a blender or food processor.
- Puree the mixture while slowly adding the vegetable broth (or broth substitute).
- Garnish with remaining parsley or chives and add salt and pepper to taste.