Grenadian-inspired Chilled Yam and Coconut Soup

Ingredients

In this Grenadian adaptation, the traditional Vichyssoise is transformed into a chilled soup by incorporating the flavors and ingredients commonly found in Grenadian cuisine. The original potato base is replaced with yams, which add a unique sweetness and a vibrant orange color to the soup. The addition of coconut milk brings a tropical twist, while the use of Grenadian spices like nutmeg and cinnamon adds a warm and aromatic element. We alse have the original recipe for Vichyssoise, so you can check it out.

• 2 large yams, peeled and diced (500g) 2 large yams, peeled and diced (500g)
• 1 onion, chopped 1 onion, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh herbs (such as cilantro or parsley), for garnish Fresh herbs (such as cilantro or parsley), for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 12g
• Carbohydrates (total, sugars): 25g, 8g
• Protein: 3g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced yams to the pot and cook for a few minutes, stirring occasionally.
3. 3.
   Pour in the coconut milk and vegetable broth. Stir in the ground nutmeg and cinnamon. Season with salt and pepper.
4. 4.
   Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the yams are tender.
5. 5.
   Remove the pot from the heat and let the soup cool slightly.
6. 6.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
7. 7.
   Transfer the soup to a bowl and refrigerate for at least 2 hours, or until chilled.
8. 8.
   Serve the chilled soup in bowls, garnished with fresh herbs and a squeeze of lime juice.

Treat your ingredients with care...

• Yam — Make sure to peel and dice the yams into small, uniform pieces to ensure even cooking and easy blending.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the soup.
• Adjust the consistency of the soup by adding more vegetable broth if desired.
• To enhance the coconut flavor, toast some shredded coconut and sprinkle it on top as a garnish.
• Experiment with different herbs for garnishing, such as mint or basil, to add a fresh twist.
• Serve the soup with a side of crusty bread or plantain chips for added texture.

Serving advice

Serve the Chilled Yam and Coconut Soup in chilled bowls to keep it refreshing. Accompany it with a slice of lime for squeezing over the soup just before enjoying. This soup is best served as a light lunch or a starter for a Caribbean-inspired meal.

Presentation advice

To elevate the presentation, drizzle a swirl of coconut milk on top of the soup and sprinkle some finely chopped fresh herbs. Serve the soup in colorful bowls to showcase the vibrant orange color of the yams.