Apple season is here, so of course — make soup!
The days may be warmer but come dinner time, there is a chill in the air that beckons for a bowl of soup.
This soup is a combination of exotic and local. I love coconut milk, and blending it with local yams and the sweetness of beautiful Okanagan apples makes for a delicious collaboration of flavour. I originally created this dish to celebrate Soup Sisters #nationalsoupitforwardday on March 3rd. I made this soup for my friend Linda Ford.
Coconut Yam Apple Soup
1 Tbsp coconut oil
3 medium yams, peeled and cubed
1/2 large sweet onion, diced
3 tsp minced ginger
1Tbsp garam masala (or more to taste)
2 small Okanagan apples, peeled and diced
1 litre vegetable stock
1 can coconut milk
In a large sauce pan melt coconut oil on medium high then add onions, yams and sprinkle with garam masala. Sauté until softened then add vegetable stock and simmer until yams are soft. Remove from heat and add coconut milk then use hand blender to blend to smooth. Serve with chopped cilantro on top if desired.
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