Sunday, September 18, 2011

Yam and Ginger Soup

At the local Korean grocery store and they were passing out some purple yams to try. They were pretty damn fun and I decided to try and recreate this delicious sweet potato soup I had in Taiwan. It came out awesome and visually it just popped with the purple color. Pretty simple and delicious stuff especially in this cold weather - something about ginger in a warm soup that's super comforting. And don't worry, it won't be too sweet.

1) Peel and cut up 3 purple yams and dump in a pot of cold water - sweet potatoes would work just fine.
2) Add a knob of peeled/smashed ginger, pinch of salt, and a 1/4 cup honey.
3) Cover with cold water, bring to a boil, then simmer for 20 minutes.

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