This beautifully orange-coloured soup studded with fresh pistachio pesto has tons of eye appeal and fabulous taste. The high-fibre jewel yams are loaded with cancer-fighting vitamin C. Our creamy soup is chock full of anti-inflammatory ingredients that will satisfy the taste buds and soothe the stomach. The Pistachio Pesto is a wonderful accompaniment.
7 cups (1.75 L) distilled water
2 – 14 oz (398 mL) cans coconut milk
1 small onion, diced
3 Tbsp (45 mL) peeled minced ginger
2 kaffir lime leaves
1 lime, halved
1 stalk lemon grass
3 large jewel yams, peeled and diced, about 3 cups (750 mL)
1 1/2 Tbsp (22 mL) Thai red chili paste
1 to 2 Tbsp (15 to 30 mL) light miso paste
1 Tbsp (15 mL) wheat-free tamari
1 lime, cut into wedges
1/2 cup (125 mL) minced cilantro
1/4 cup (60 mL) minced mint
1/3 cup (80 mL) pistachio nuts, lighted toasted
2 Tbsp (30 mL) coconut oil, melted
1 Tbsp (15 mL) lime juice
Combine water, coconut milk, onion, ginger, and kaffir lime leaves in large stockpot with tight-fitting lid. Cut lime in half and squeeze juice into pot. Add squeezed lime halves. Flatten lemon grass with flat side of knife and add. Bring to a gentle boil. Reduce heat to simmer. Cover and simmer for 45 minutes for flavours to blend.
Remove lid and, using slotted spoon, sieve out kaffir lime leaves, lime halves, and lemon grass. Add jewel yams. Bring to a gentle boil and reduce heat. Simmer covered for about 15 minutes or until yams are tender.
Remove from heat. Using hand-held immersion blender, purée mixture until smooth and creamy. Whisk in chili paste, miso, and tamari. Add more tamari to taste, if you wish. Strain through fine-meshed sieve.
Combine pesto ingredients in mini food processor. Whirl until blended and creamy.
Serve soup in bowls with a swirl of pesto and a lime wedge on the side.
* Alternatively, top soup with chopped green onions and cilantro.
Each serving contains: 198 calories; 3 g protein;12 g total fat (9 g sat. fat, 0 g trans fat); 22 g total carbohydrates (2 g sugars, 3 g fibre); 267 mg sodium
source: “Cancer Fighting Foods“, alive #378, April 2014