Many people tend to confuse yams with sweet potatoes. In truth,
they are nothing alike, particularly when talking about Japanese yams. The
Japanese yam, which is definitely something to be tried, is a red-skinned,
white-fleshed potato. It is not sweet nor does it taste like a sweet potato,
but is more to the nutty side, like a chestnut.
Pairing a Japanese yam with
the sweet potato makes for an ambrosial combination. I did just that when I
made this wonderful, hearty autumn soup. If you're looking to make an exotic,
spicy, warming soup, this is it. The yams and sweet potatoes complement each
other beautifully giving the soup a not-too-sweet, lightly nutty flavor that is
going to put this far and above any other sweet potato soup that you've ever
tried. The addition of a wide variety of spices makes this extra special. This
is a highly seasoned and spicy soup. Feel free to cut back to suit your own tastes. You can certainly cut the amount of chili powder by half or by thirds
if you don't want a soup that is quite as spicy. Personally, I loved the
zestiness of the soup; it is a real fall eye-opener.
Slow Cooker Sweet Potato & Yam Soup
1 1-lb. package Melissa’s Organic Baby Japanese Yams
2 (16 ounce) cans coconut milk
1 onion, sliced
1 tablespoon dried basil
1 tablespoon chili powder
1 tablespoon ground cumin
Pinch of cinnamon
Pinch of cloves
Stir sweet potatoes, yams, coconut milk,
onion, basil, chili powder, cumin, cinnamon, and cloves together in a slow
cooker.
Cook on High for 6 hours (or on Low for 8
hours). Using an immersion blender, blend soup. (I didn't blend mine until
smooth because I wanted a chunky main dish soup.) If you lack an immersion
blender, pour soup into a countertop blender no more than half-full. Cover and
hold lid down; pulse a few times before leaving on to blend. Puree in batches
until smooth. Garnish with sour cream and cilantro.
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& Digging It, Art of Homemaking, Amaze
Me Monday, Busy Mondays, Inspiration
Monday, Cooking & Crafting with J&J,
Inspire
Me Tuesday, Tuesdays At Our Home, Two Cup
Tuesday, Full
Plate Thursday, and Foodie
Friday & Everything Else
Thanks for the lessons about yams vs sweet potatoes. Having grown up with "candied yams", I realize they weren't yams at all! Not sure I've ever had one.
ReplyDeleteCongratulations your recipe is featured on Full Plate Thursday this week. Thanks so much for sharing it with us and come back to see us real soon!
ReplyDeleteMiz Helen
Oh man...this sounds yummy!
ReplyDeleteI would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
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