Carrot and Yam Soup – A Great Way To Lose Your Soup Virginity

Carrot and Yam Soup

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The completed Carrot and Yam Soup

Just the other day I pulled out one on my largest and heaviest cook books. I realized that on the inside of the cover I had scribbled a soup recipe for a Carrot and Yam Soup. The recipe was given to me from my sister-in-law back in 1991 and it was my very first homemade soup that I cooked up. The recipe was long forgotten about for about 2 decades. It seems as though my soup making lifetime has been about 23 years to date. Wow – where does time go?!

Ohh, Carrot and Yam Soup – the soup I lost my soup virginity to. I was curious to find out if it was as great as I remembered it. So I decided to make the soup yesterday evening.

The Verdict of Carrot and Yam Soup? Very refreshing indeed. I adjusted a few ingredients from the original recipe a tad. I added freshly squeezed juices versus concentrates and focussed on more ginger and some tasty garnishes on top. I would make this soup again in future. It is even better than what I remembered it!

Carrot and Yam Soup Ingredients:

  • 2 tablespoon olive oil (plus 1/4 cup for frying yam shavings for garnish)
  • 1 cup onion, chopped
  • 2- 1/2 cups yams, chopped (keep a small chunk for rough shaved yam pieces for garnish)
  • 4 cups carrots, chopped
  • 3 teaspoon ginger, finely chopped
  • 4 cups low sodium vegetable stock
  • 1 cup apple juice
  • 1/3 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 1 teaspoon coriander
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • pinch salt and pepper
  • 1/4 cup of goat yogurt
  • lemon zest from 1 lemon
  • orange zest from 1 orange

Carrot and Yam Soup Instructions:

  1. Heat up olive oil in large pan. Saute onions on medium heat until soft for about 5 minutes.
  2. Add in yam, carrot and ginger and saute for 3 more minutes.
  3. Add in vegetable stock, apple juice, orange juice, lemon juice, coriander, allspice, nutmeg, salt and pepper.
  4. Bring to boil, lower heat and simmer for about 40 minutes (or when carrots are soft).
  5. While soup is simmering, heat up 1/4 cup of oil in small pan and fry approx 1/2 cup of rougly shaved yam pieces in batches. When golden brown reserve yam pieces on a paper towel.
  6. Puree soup with blender. Be careful with hot liquids. If using hand blender take soup off of heat first.
  7. Heat soup back up on low/medium.
  8. Ladle soup in bowls.
  9. Garnish each bowl with a dollop of goat yogurt, some fried yam pieces and sprinkle of orange/lemon zest.

What I changed from original recipe:

  • used fresh lemon juice and fresh orange juice instead of concentrates, and more of both
  • used more onions
  • doubled the ginger
  • used fried shaved yam pieces, lemon/orange zest, orange slice and goat yogurt as garnish

Soup Mistress Rating for Carrot and Yam Soup:

Healthy (+ slimming + low sodium): (4.5/5)
Presentation: (4/5) 
Taste: (4.15/5) 

Related posts:

  1. Carrot, Orange and Tarragon Soup – A Recipe Makeover
  2. Curry Chicken Soup – A Great Noodleless Under The Weather Soup

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