Red Curried Caribbean Yam Soup
- 2 Tbs. vegetable oil
- 1 medium onion, finely chopped
- 1 stalk celery, finely chopped
- 4 C. chicken stock
- 1 tsp. red curry powder
- 1/4 tsp. freshly ground nutmeg
- 1/2 tsp. salt
- 1/4 tsp. ground white pepper
- 1/4 C. honey
- 1 16-oz. can yams, drained and mashed
- 2 C. heavy cream
- Garnish: few sprigs of fresh parsley
Heat oil in a medium stockpot over medium heat. Add onion and celery. Sauté for 6 minutes. Add chicken stock, curry powder, nutmeg, salt, white pepper, honey and yams. Reduce to medium–low and cook for 20 minutes, stirring occasionally. Remove from heat and add heavy cream. Let cool 5 minutes. Carefully puree mixture in a blender or use a hand held immersion blender. Pour pureed mixture through a large mess strainer into a medium mixing bowl. (Note: Use the back of a wooden spoon to push mixture through the strainer to the extent possible.) Discard any residue in strainer.
At this time the soup may be served warm. It is also delicious served chilled. Garnish each portion with a sprig of fresh parsley, if desired.