1. Chop onions and garlic and sauté 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 ½ 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
