Curried Yam And Mango Soup Recipes

MANGO-GINGER-CURRY SOUP WITH SHRIMP

Mango-Ginger-Curry Soup with Shrimp image

Provided by Georgia Downard

Categories Soup/Stew Food Processor Ginger Appetizer Backyard BBQ Lunch Mango Shrimp Curry Summer Healthy Self Pescatarian Paleo Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

2 ripe mangoes (about 1 pound each), peeled and cubed
1/2 cup chopped shallots
1 large clove garlic, chopped
1 teaspoon finely grated ginger
1/2 teaspoon curry powder (or more to taste)
1/2 teaspoon salt
1 can (13.6 ounces) light coconut milk
1/2 cup coconut water
3 1/2 tablespoons fresh lime juice (or more to taste)
1 cup cooked, diced shrimp
3 tablespoons chopped fresh cilantro

Steps:

Pulse mangoes, shallots, garlic, ginger, curry powder and salt in a food processor until pureed. Add coconut milk; pulse until well combined. Transfer mango mixture to a bowl; stir in coconut water and lime juice. (Thin with tap water if desired.) Cover and chill until cold, 1 hour. Divide among 4 bowls; garnish with shrimp and cilantro before serving.

YAM SOUP

Yam Soup image

A sweet simple yam soup with lots of flavor!

Provided by LIL_PYRO

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 55m

Yield 5

Number Of Ingredients 9

Ingredients

3 cups chicken broth
2 pounds yams, diced
1 medium onion, chopped
1 tablespoon curry powder
¼ teaspoon black pepper
½ teaspoon salt
½ cup uncooked wild rice
½ teaspoon onion powder
½ teaspoon garlic powder

Steps:

Pour chicken broth into a saucepan, with curry powder, salt, pepper, onion powder and garlic powder. Bring to a boil over medium heat. Add yam and onion, and simmer for about 20 minutes. Add rice, and cook for another 20 minutes, or until rice is tender.

Nutrition Facts : Calories 285.8 calories, Carbohydrate 65.7 g, Fat 0.7 g, Fiber 9.3 g, Protein 5.6 g, SaturatedFat 0.1 g, Sodium 251.6 mg, Sugar 2.8 g

CURRIED YAM AND MANGO OVER BASMATI RICE

Curried Yam and Mango over Basmati Rice image

The same recipe as my curried yam with mango soup, except this is a main dish (recipe #136750)- in other words not pureed. Serve over basmati rice, brown basmati rice or jasmine rice.

Provided by COOKGIRl

Categories Yam/Sweet Potato

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon peanut oil
1 tablespoon butter or 1 tablespoon ghee
1 1/2 cups yams, peeled and cut into 1-inch cubes
1/2 cup sliced yellow onion, cut into crescents
1 teaspoon curry powder, to taste
1/2 tablespoon freshly grated ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground red pepper (depends on how hot you want the soup) or 1 small jalapeno, finely minced
1 cup diced mangoes or 1 cup diced papaya
salt
chopped cilantro leaf (to garnish)
basmati rice or brown basmati rice, cooked

Steps:

While the rice is cooking, in a large saute pan, melt the butter or ghee and the peanut oil over medium heat and brown the yams until golden on all sides, about 10-12 minutes and until fork tender.
Next add the onions and brown until softened. Add the curry powder, fresh ginger, coriander, red pepper, and mango; stirring well to coat. Heat through. Season with salt to taste.
Arrange the rice on a large serving platter and top with the yam/mango mixture.
Garnish with chopped cilantro leaves.
Cooking time does not include cooking the rice.

Nutrition Facts : Calories 202.7, Fat 8.9, SaturatedFat 3.3, Cholesterol 10.2, Sodium 41.6, Carbohydrate 30.7, Fiber 4.5, Sugar 9, Protein 2

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