Coconut, Yam, and Leek Soup

Ingredients and Weight:

• Yam (cubed): 2 pounds
• Leek (sliced): 1 pound
• Coconut milk: 3 cups
• Vegetable broth: 4 cups
• Onion (chopped): 1 medium
• Garlic (minced): 2 cloves
• Ginger (grated): 1 tablespoon
• Curry powder: 1 tablespoon
• Black pepper: 1/2 teaspoon
• Salt: to taste

Preparation Time:

20 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Peel and cube the yam.
2. Slice the leek into thin rings.
3. Heat a large pot over medium heat.
4. Add the onion, garlic, and ginger to the pot and sauté until softened.
5. Stir in the curry powder and black pepper.
6. Add the yam, leek, vegetable broth, and coconut milk to the pot.
7. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the yam is tender.
8. Season with salt to taste.

Nutritional Information:

(Per serving)

• Calories: 250
• Fat: 10 grams
• Carbohydrates: 40 grams
• Protein: 5 grams

Dish Characteristics:

• Creamy and flavorful
• Subtle sweetness from the yam
• Aromatic with leeks and ginger
• Rich and satisfying

User Comments:

• "Absolutely delicious! The combination of flavors is amazing."
• "This soup is so comforting and filling."
• "I love the sweetness of the yam and the spiciness of the curry."
• "It's a great way to use up leftover yam."
• "A must-try for vegetable soup lovers!"

Special Precautions and Tips:

• If you don't have a coconut milk alternative, you can use regular milk or cream.
• For a vegan version, use plant-based milk and yogurt.
• Leftover soup can be stored in the refrigerator for up to 3 days.