Monday, September 24, 2012

OLD FAVE: GLUTEN-FREE VEGAN YAM, COCONUT, PEANUT SOUP


This creamy soup suits get-togethers of people who like full-flavored dishes and aren't afraid of spice.
 

Ingredients:
  • 1 T minced garlic
  • 1 c chopped onion
  • 1 c chopped celery
  • 1 T oil
  • 1 tsp cumin
  • 1 tsp allspice
  • 1 tsp coriander
  • 1 tsp ginger
  • 1 tsp ancho chile powder
  • 1/2 tsp salt, or to taste
  • 6 c vegetable broth
  • 1 c crushed tomatoes (canned)
  • 1 13.5 oz can coconut milk
  • 1 c peanut butter, smooth or chunky
  • 1c lentils
  • 1c parboiled yam cubes (about 1")
Instructions:
Saute onions, celery and spices on low flame, until onions are translucent. Add lentils and yams and cook for another couple of minutes, stirring well. Add half of broth. Whisk in half of peanut butter. Whisk in rest of broth and mix in crushed tomatoes. Cook until yams are soft. Serve with chopped cilantro as garnish.  Serves 4-6.

2 comments:

100bestfiction@gmail.com said...

great soup for scrabble sunday. the gals will love it!

G.F.Veg said...

thanks! this is definitely a hearty soup that's never been without an appreciative audience when i've served it!