Yam

Yams and sweet potatoes are often confused, but the two vegetables aren’t even distantly related. Yams, which are popular in Latin America and the Caribbean, generally have more natural sugar and a higher moisture content than sweet potatoes.

Coconut yam soup with ginger and lime Recipe

Ingredients

6 cups peeled and diced yams (Vic Market Organics, Stall 56, I Shed)
3½ cups chicken or vegetable stock (Vic Market Organics, Stall 56, I Shed)
1 tbsp grated fresh ginger (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
1 x 400ml can coconut milk (Land of Soy and Honey, Shop 10-11, Dairy Hall)
3 tbsp fresh lime juice (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
1 tsp ground cumin (Green Valley Spices, Stalls 36-40, B Shed)
1 tsp ground coriander (Green Valley Spices, Stalls 36-40, B Shed)
salt flakes, cracked black pepper (Green Valley Spices, Stalls 36-40, B Shed)
natural yoghurt, to serve (Bill’s Farm, Shop 17-20, Dairy Hall)
fresh coriander leaves, to garnish (Green Leaf Produce, Stalls 39-42 H Shed)

Method

In a large saucepan, combine yams, stock and fresh ginger. Bring to the boil, then reduce heat and simmer, covered, for 10 minutes or until yams are tender.

Use a stick blender to puree the soup until smooth. Whisk in coconut milk, lime juice and spices. Season to taste.

Serve soup with a dollop of natural yoghurt and garnish with fresh coriander leaves.