Created by Bauman College natural chef Hannah Conlon as part of the 2013 Bhakti Chai Recipe Challenge, this is a delicious soup, silky and creamy. Vegan and gluten free, it’s sure to impress guests or make your family happy on a chilly winter evening. For more heat, add a pinch of crushed red pepper flakes. Highlighted on Delicious Living!
2 cups Bhakti Chai concentrate
1 tablespoon coconut butter or oil
1 medium onion, diced small
2 tablespoons minced fresh ginger
1 tablespoon minced fresh garlic
3 cups chopped carrots
1 medium garnet yam (dark sweet potato), peeled and diced
3 cups vegetable stock
1 1/2 (14-ounce) cans coconut milk
- Juice of 1/2 lemon
- Toasted cashews and thinly sliced apple, for garnish
- In a small saucepan, gently boil Bhakti Chai over medium heat until reduced by half.
- In a large saucepan, heat coconut butter or oil over medium-high heat. Add onion and sauté until translucent, 5 minutes. Add ginger and garlic; sauté until fragrant, about 1 minute. Add carrots and yams. Add chai reduction and reduce again by half. Add vegetable stock and cook for about 30 minutes, until carrots and yams are soft.
- Add coconut milk. Using an immersion blender (or in batches in a stand blender), puree soup until smooth and silky. Return to pot; add lemon juice and season with salt and pepper to taste.
- Heat through and serve, garnished with cashews and apples.