Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Show me a man who lives alone and has a perpetually clean kitchen, and 8 times out of 9 I'll show you a man with detestable spiritual qualities."
-Charles Bukowski, Poet

The refrigerator light goes on...

There is just everything good about this recipe. The yams are full of fiber and great vitamins and minerals so it's a bit of a sneaky way to get healthy. The ginger and curry are rich and warm, making this perfect for a cold evening. Serve with a bit of toast and chutney and you have perfect simple meal.

Sweet Potatoes and Yams

Sweet potatoes are not yams. What is marketed in the U.S. as a sweet potato is usually a potato with a pale skin and creamy yellow flesh. These are closely related to russet potatoes and are drier and not very sweet.

What is usually sold as a yam in the U.S. is actually the darker skinned sweet potato. The thick orange skin is tough and fibrous and the flesh is moist and also has a rich orange color.

1 cup yams: 177 calories; 0g fat; 0mg cholesterol; 13mg sodium; 42g carbohydrate; 6g fiber; 1g sugars; 2g protein; 4% RDA Vitamin A; 43% RDA Vitamin C; 3% RDA Calcium; 4% RDA Iron; 4mcg Vitamin K


Thai Sweet Potato Soup

Servings = 4 | Serving size =about 1 1/2 cups

Cooking Time = 75 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe makes great leftovers.

2 tsp olive oil
1 medium onion (diced)
1 clove garlic (minced)
24 ounces yams (diced
1 tsp Thai red curry paste
2 cups no salt added vegetable stock
1 lime (juiced)
1 Tbsp fresh ginger (peeled and minced)
1/2 cup light coconut milk

Thai Sweet Potato Soup recipe from Dr. Gourmet
Place olive oil in a large sauce pan over medium high heat.

Add the onion and cook for about 4 minutes. Stir frequently.

Add the garlic and cook for about one minute. Stir frequently.

Add the yams, curry paste, stock, lime juice, and ginger.

Bring to a boil, reduce the heat, cover and simmer for about 40 minutes.

Remove from the heat and let cool for about 10 minutes. Using a stick blender or blender, puree until smooth.

Add the coconut milk, stir, and bring back to temperature gently.


Nutrition Facts

Serving size = about 1 1/2 cups

Servings = 4


Amount Per Serving

Calories 265 Calories from Fat 39
  % Daily Value
Total Fat 4g 7%
    Saturated Fat 1g 7%
    Monounsaturated Fat 2g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 92mg 3%
Total Carbohydrates 53g 20%
    Dietary Fiber 8g 29%
    Sugars 3g
Protein 4g
Vitamin A 6% Vitamin C 55%
Calcium 3% Iron 10%
Vitamin K 6 mcg Potassium 1514 mg
Magnesium 49 mg