Creamy Coconut Ube Soup
Creamy Coconut Ube Soup
Purple Yam or Ube is very popular in desserts but have you ever tried making a savory dish from it? This Creamy Coconut Ube Soup is my new obsession and I am sharing my recipe with you. It’s velvety, savory and feels like a warm hug with every spoonful. Ube is packed with vitamin C and antioxidants too making this soup perfect for the cold season.
Ingredients
2 tbsp of vegan butter
5 medium size purple yams boiled until tender.
1 shallot diced
2 small bay leaves
3 cloves of garlic minced
1 tsp nutmeg
3 cups (24 oz) of vegetable broth
1 cup of coconut milk
Salt and pepper to taste
Few tablespoons of coconut milk for garnish
Chives for garnish
1 tbsp of olive oil for the garnish yum topping
Method
Remove the skin from the yams. Save one of the yams for garnish. Diced the yams and set aside.
In a medium size pot, melt the vegan butter. Add the diced shallots, bay leaves and minced garlic. Sauté until tender. Add the diced yams and nutmeg and sauté for another 2 min.
Add the vegetable broth and coconut milk and bring it to boil. Remove the bay leaves from the soup. Simmer for 2 min then using an immersion blender purée the soup until smooth. Simmer for 3 min. Meanwhile, fry the remaining 1 diced purple yam in 1 tbsp of olive oil until crispy. They will be used for the garnish. Serve the soup with the drizzle of coconut milk, crispy yam and chives. Enjoy.
