IMG_0444Adapted from Moosewood cookbook

serve 4-6


8 cups vegetable stock.

4 medium yams, peeled and roughly chopped.

1 garlic bulb, roasted and cloves removed.(If don’t want to use roasted garlic just chop a couple of raw cloves)

1 medium onion, diced.

1 cup diced roasted red peppers ( in a jar)

3 ripe tomatoes, chopped .

2 Tbsp. Veg. oil.

4 Tbsp. minced ginger.

1 Tbsp ground cumin. ( more to taste)

1Tbsp ground corriander.

1Tsp. ancho chili powder. (experiment with diff chili powders)

1 Tsp. paprika.

1 14 oz can water packed pineapples juice, drained with juice reserved.

5 Tbsp natural smooth peanut butter.

Juice of two limes.

Bunch of cilantro.



In a heavy bottomed pot, heat the oil and add the onions, cooking until soft, stirring occasionally.

Add the garlic, ginger, cumin, corriander, chili powder, and paprika and saute for 1-2 min.

Stir in the red pepper, yams, dash of salt, and continue cooking until the yams start to stick to the bottom of the pan(stir constantly).

Add enough vegetable stock to cover, bring to a boil, and reduce to a simmer until yams have softened.

Add pineapple, half of the reserved juice, tomatoes,  peanut butter and remaining stock and simmer 30 minutes.

Puree the soup until smooth then return to the pot to let simmer a final few minutes. Season to taste with salt and pepper and add remaining pineapple juice if needed.

Just before serving stir in Lime juice, and top with cilantro



I can’t stress enough when making soups to just be creative and add to taste. If you like Cumin -add more- don’t like ancho chili- substitute chipotle.

This soup was way better after it had sat for a day in the fridge. I actually had Krema Coconut yogurt on hand so added a big dollop to the top .