Beth’s Yam Soup

Yields 8 servings

Beth's Yam Soup


  • 8 C vegetable (or chicken) stock
  • 2-3 tbsp olive oil
  • 1 sweet onion, diced
  • 6 tbsp minced ginger
  • 4 large cloves of garlic, minced
  • 1 tbsp ground cumin
  • 2 tbsp ground coriander
  • 1/2 tsp cayenne pepper (more to taste)
  • 1 tsp paprika
  • 2-3 tsp salt
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 4 medium yams (or sweet potatoes if you’re in the States), chopped
  • 1 14-oz. can pineapple tid-bits or crushed
  • 3 ripe tomatoes, chopped (or 1 can of crushed tomatoes)
  • 5-8 tbsp smooth peanut butter (more or less to taste)
  • 2 tbsp almond butter
  • 1 bunch cilantro, chopped
  • juice of 2 limes
  • favorite hot sauce, to taste


  1. Heat the stock on a back burner so it’s ready go when you need it and doesn’t slow you down too much.
  2. In a stockpot, heat oil over medium heat. Add onion and a pinch of salt and saute for about 10 minutes or until onions are golden and soft.  FYI, using a cheese grater to dice your onions helps them break down and cook faster and prevents those big chunks of onion in your sauce or soup.
  3. Add garlic, ginger, and spices and continue to saute until golden.
  4. Stir in peppers, yams, and salt and continue cooking, stirring occasionally. Once the veggies start to stick to the pan, add stock until everything is covered.  Bring to a boil and reduce to a simmer until yams are tender.
  5. Add pineapples with juice, tomatoes, peanut butter, almond butter, and remaining stock and simmer 30 minutes.  If you prefer your soups chunky, just let it go at that.  If you prefer them smooth, puree this puppy up.
  6. Season to taste with more salt, pineapple juice, peanut butter, and/or hot sauce.
  7. Just before serving add chopped cilantro and fresh lime juice.

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