Mandy's Curried Honey Yam Soup
1 tbsp olive oil
1 onion diced (I used a sweet yellow, but feel free to try another kind)
4 medium-sized cloves garlic, peeled
6 cups of veg stock
2 yams, peeled and cut in chunks
2 Yukon gold potatoes (or try white, red or russet), peeled and cut in chunks
2 tsp sea salt
6 tsp wildflower honey (you can try any flavor of honey for a little variation)
1 med bell pepper (I used green, but again, any color will probably work)
½ tsp ground ginger
2-3 tsp curry
black pepper to taste
¼ cup fresh cilantro, optional (Lee liked it better without the cilantro on top and he added a dollop of sour cream instead)
Saute onions, garlic, add soup stock, potatoes, salt. Simmer 15 minutes. Puree soup in batches- you'll need an extra bowl or pot to put the pureed soup in. Put pureed soup back in original pot on low heat, add honey, bell pepper, curry, black pepper, ginger. Simmer to taste- I simmered mine an additional 10 minutes. Garnish with fresh cilantro if desired. Enjoy!
All over the world there are hundreds of unique honey types , each with its own distinct flavor, from avocado to tupelo. Each type of honey has it's own taste, texture, and color. Some honeys are mild, other are strong and pungent. Colors can range from clear to dark amber. Lee and I have pledged to become honey connoisseurs. Since we love honey and feel left out of the wine tasting loop because we don't care for alcohol, we want to taste and judge different honeys like people do wines. If only we could fill our weekends with honey tasting tours! Learn to how judge honey here. You can even put together a honey tasting party.
Over the weekend we sampled Eggman Family Honey which hails from Terra Bella, CA, south of Visalia. It's tasty. We've been stealing spoonfuls from the jar. We also used it in the recipe above. De-li-cious! If you are reading this, leave a comment with your favorite honey flavor and the farm it comes from. We'd love to try your recommendations!