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5 recipes to fight the winter blues

soup in bowl

Photo: Enrique Gili

2 of 7

Ginger-Curry Yam Soup

A silky soup with a fiery finish that’s packed with antioxidants believed to be effective against heart disease and cancer.
Ginger-Curry Yam Soup


  • 1 1/2 to 2 pounds yams, chopped
  • 1 medium white onion, chopped
  • 2 stalks celery, chopped
  • 4 ounces golden raisins
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons curry powder
  • 1 tablespoon fresh ginger, chopped fine
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 2 11 1/2 ounce cans vegetable broth
  • 1 13 1/2 ounce can coconut milk
  • Red chili flakes, garnish (optional)
Time estimates

Prep time: 30 min  

Total time: 1 hour 30 minutes  


  1. Heat olive oil in large cooking pot over medium-high heat. Add chopped onions, celery and garlic. Sauté until soft, 2 to 3 minutes.
  2. Add curry powder, turmeric and cayenne pepper. Stir until ingredients are well blended and aromatic, about two minutes.
  3. Add yams and raisins. Bring to a boil. Cover and reduce heat. Cook until yams are tender, 30 to 40 minutes.
  4. Remove from heat. Pour contents in blender and puree until smooth. Can be done in two batches if necessary.
  5. Return to heat. Add coconut milk and cayenne pepper. Stir and simmer until ready to serve.

Serves 4