This delicious winter warm soup will help you beat the blues!
While perusing the farmer’s market in Abington Square (West 12th Street & 8th Avenue in New York City) with my friend Doris, I was persuaded to buy rare Japanese yams that the organic vegetable stand was offering. According to the sign, they have a “chestnut” flavor and according to Doris, they are delicious and easy to prepare. I am always into trying a new type of Yam. What we often consider yams in this country are in fact sweet potatoes. It is only in farmer’s markets or in grocery stores in the outer boroughs, where diverse populations look for and demand indigenous foods from their own countries, that you find actual yams. So I bought a bunch and headed home.
Waiting at home was a butternut squash and some apples that needed to be used. So I came up with this recipe and only after I was done did I realize that this soup combines many of my favorite foods for managing seasonal affective disorder (SAD) and depression! (Check out my Crazy, Sexy, Life blog post on SAD to see how these foods help with serotonin production). What a delicious way to bring it all together! This soup also makes a great starter option for holiday meals! Additionally, the spice can rev your metabolism and help prevent unwanted weight gain. Enjoy!
- 5 cups chopped butternut squash
- 3 cloves garlic, minced
- 2 carrots, chopped
- 1 celery stalk, chopped
- 1 small Japanese yam (white on the inside). Can also use Jerusalem Artichoke, Yuca or regular yam
- 1 onion chopped (medium)
- 1 granny smith apple, peeled and chopped
- 1 tbsp mild curry powder
- 2 cups stock
- 3 cups water
Saute garlic and onion in 1 tsp olive oil till translucent. Add carrots and celery and stir for several minutes. Add squash and yam, continuing to stir. Add stock, water, curry powder, salt and pepper. Simmer for approx 40 minutes, covered, on low, until veggies tender. Blend in batches in blender. Serve.