- 1 pound carrots (1 bunch), cleaned, trimmed and chopped
- 6 ounces yams, scrubbed, trimmed and chopped into 1/2-inch square pieces
- 1/2 red onion (about 1/2 cup), roughly chopped
- 2 teaspoons salt
- A drizzle or a few sprays of high-heat oil
- 1 (14-ounce) can coconut milk (I like to use lite, since it’s a bit less sweet)
- 3 1/2 cups low-sodium vegetable stock
- 1 lime, zested and juiced
- 1 (2-inch) piece fresh ginger, peeled and finely chopped
- 1/4 teaspoon whole cardamom seeds
- 2 teaspoons maple syrup
- Salt and pepper, to taste
- 2 teaspoons sumac, plus more if desired
Preheat oven to 425° F.
Place carrots, yams and onions on a baking sheet and toss with salt. Brush or spray with high-heat oil. Roast until yams are tender, 12 to 15 minutes.
Meanwhile, warm coconut milk, stock, lime zest and juice, ginger and cardamom in a large stockpot over medium-high heat.
Add roasted vegetables to the pot and stir well. Stir in syrup; cook for about 2 minutes.
With an immersion blender or in batches in a food processor, blend ingredients together until very smooth. Taste and adjust flavors with salt and pepper, if needed. Serve garnished with sumac.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.Become a member