Coconut Yam Curry Soup

• 3 medium yams, baked (or sweet potatoes)
• 1/2 onion
• 6 garlic cloves
• 1 1/2 cups low-fat soymilk or 1 1/2 cups milk
• 1 teaspoon curry powder (or more to taste)
• 1 teaspoon black pepper
• 1 vegetable bouillon cube
• chopped cilantro (optional)
• 1 1 tablespoon margarine or 1 tablespoon oil, for sautaeing
• 7 ounces light coconut milk (or more to taste)

1. Chop onions and garlic and saute in butter in a large saucepan until onions are translucent but not brown.
2. Meanwhile puree yams one at a time in a blender with 1/2 cup soymilk each and add to saucepan.
3. Add bouillon, curry powder, pepper and coconut milk and heat until bouillon is incorporated, five to ten minutes.
4. Garnish with cilantro and serve with naan bread or Rycrisp.

yams, onion, garlic, lowfat soymilk, curry powder, black pepper, vegetable bouillon cube, cilantro, margarine, light coconut milk

Taken from www.food.com/recipe/coconut-yam-curry-soup-218281 (may not work)