Dive into the tropical flavors of the Caribbean with our delectable Crema de Yautia Dasheen Soup! This creamy and comforting dish is not just a feast for the eyes but also a warm hug for your taste buds. Made from the unique yautia (dasheen) root, this soup is perfect for chilly evenings or whenever you crave something hearty and satisfying. With its rich coconut milk base and aromatic spices, you’ll be transported to a sun-soaked island with every spoonful. Ready to impress your family and friends? Let’s uncover the secrets to crafting this delightful soup that’s sure to become a favorite in your kitchen!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Caribbean
Serves: 6 servings
Ingredients
- 2 yautia (dasheen), peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Thoroughly wash and peel the yautia (dasheen) roots, ensuring all dirt is removed. Cut into uniform 1-inch cubes to promote even cooking.
- In a large heavy-bottomed pot, heat a small amount of oil over medium heat. Add chopped onions and sauté until translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic to the pot and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release aromatic flavors.
- Carefully add diced yautia to the pot, stirring to combine with onions and garlic. Allow vegetables to lightly caramelize for 2-3 minutes.
- Pour vegetable broth into the pot, ensuring all yautia pieces are fully submerged. Bring the mixture to a gentle boil, then reduce heat to low-medium and simmer.
- Cover the pot and let the soup cook for approximately 25-30 minutes, or until yautia becomes tender and easily mashed with a fork.
- Using an immersion blender or standard blender, carefully purée the soup until smooth and creamy. If using a standard blender, work in batches and allow steam to escape to prevent pressure build-up.
- Stir in coconut milk, creating a rich and velvety texture. Season with salt and freshly ground black pepper to taste.
- Simmer for an additional 5-7 minutes to allow flavors to meld together and coconut milk to integrate fully.
- Ladle hot soup into serving bowls and garnish with freshly chopped cilantro. Serve immediately while hot.
Tips
- Choosing Yautia: When selecting yautia (dasheen), look for firm roots with smooth skin. Avoid any that have soft spots or blemishes for the best flavor and texture.
- Uniform Cutting: Cutting the yautia into uniform 1-inch cubes not only ensures even cooking but also makes blending easier later on.
- Sautéing Aromatics: Take your time when sautéing the onions and garlic. This step builds a flavorful base for your soup, so don’t rush it!
- Blending Safely: If using a standard blender, allow the soup to cool slightly before blending, and always vent the lid to prevent steam from building up.
- Customize Your Creaminess: Adjust the amount of coconut milk to suit your taste—add more for an extra creamy soup or less for a lighter version.
- Garnish for Flair: Fresh cilantro not only adds a pop of color but also enhances the flavor profile. Don’t skip this finishing touch!
- Serving Suggestions: Pair your soup with crusty bread or a light salad for a complete meal that’s sure to impress.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 11g
Saturated Fat: 9g
Cholesterol: 0mg
