Ginger Yam Soup – from the Esalen Cookbook
Balancing the warming, spicy flavor of the ginger with the sweetness of the yams is what makes this simple-to-prepare soup a tasty success. Fresh ginger not only adds great flavor to food, but it also acts as a tonic for the whole body, especially the lungs and sinuses.
Ginger Yam Soup from the the Esalen Cookbook
2 tablespoons olive oil
1 medium-size yellow onion, cut into 1/2-inch dice
1 1/2 pounds of garnet yams, peeled and cut into 1-inch dice
1 1/2 teaspoons ground cumin (editor’s note: or less, to taste)
2 teaspoons salt
1 tablespoon grated fresh ginger
5 cups water
2 tablespoons chopped scallions
1. Melt the butter in a saucepan over medium heat, add the onion, and saute for about 10 minutes or until golden brown. Add the yams to the onions, saute for 3 minutes more, and then add the cumin, salt, ginger, and water.
Lower the heat, cover, and let simmer for about 30 minutes.
Place mixture into a blender in batches, or use an immersion blender, and puree until smooth. Return to the soup pot if needed and warm through. If a thinner consistency is desired, add water. If a richer taste is desired, add a little cream. Sprinkle the scallions over the top and serve.
By Annie B. Bond, the best-selling and award-winning author of five healthy/green living books, including Better Basics for the Home (Three Rivers Press, 1999), Home Enlightenment, Clean & Green (1990), and most recently True Food (National Geographic, 2010 and winner of Gourmand Awards Best Health and Nutrition Cookbook in the World). She has authored literally thousands of articles and was named “the foremost expert on green living” by Body & Soul magazine (2009).