Balancing the warming, spicy flavor of the ginger with the sweetness of the yams is what makes this simple-to-prepare soup a tasty success. Fresh ginger not only adds great flavor to food, but it also acts as a tonic for the whole body, especially the lungs and sinuses.
Ginger Yam Soup from the the Esalen Cookbook
Serves 4
2 tablespoons olive oil
1 medium-size yellow onion, cut into 1/2-inch dice
1 1/2 pounds of garnet yams, peeled and cut into 1-inch dice
1 1/2 teaspoons ground cumin (editor’s note: or less, to taste)
2 teaspoons salt
1 tablespoon grated fresh ginger
5 cups water
2 tablespoons chopped scallions
1. Melt the butter in a saucepan over medium heat, add the onion, and saute for about 10 minutes or until golden brown. Add the yams to the onions,. Saute for 3 minutes more, and then add the cumin, salt, ginger, and water.
Lower the heat, cover, and let simmer for about 30 minutes.
Place mixture into a blender in batches, or use an immersion blender, and puree until smooth. Then return to the soup pot if needed and warm through. If a thinner consistency is desired, add water. If a richer taste is desired, add a little cream. Sprinkle the scallions over the top and serve.
