A Yam is a Yam, Right? Uh, No!

Yesterday, I just wanted to have some veggies for dinner but in a hot and  savory soup. Since I love Japanese curry, I thought I’d try making some up without the boxed mix. The result: very yummy despite the Japanese yam making the soup sweet and my thickening agent didn’t work very well.


  • 1 Japanese yam, chopped into bite-sized pieces
  • 1 small yellow onion, diced
  • handful of green beans, cut into bite-sized pieces
  • 1 medium0 carrot, sliced
  • 4 cups Whole Foods 365 organic vegetable broth
  • 2 small nibs of fresh ginger root, skinned
  • handful of spinach
  • 2 teaspoons of curry powder


  • First I sauteed the onions until browned then added the ginger root. About a minute later, I added the vegetable broth, the yam, green beans and carrots. Brought the mix to a boil then simmered for an hour.
  • Added the curry powder, simmered for about 15 minutes.
  • Added a couple teaspoons of gluten-free buckwheat flour in effort to thicken the soup up a bit.
  • Added the spinach just before serving.
  • For more protein, add firm tofu for a vegan/vegetarian meal or chicken.

Next time, I’ll swap out the Japanese yam for a small regular jewel sweet potato (Russet, Yukon Gold or red potatoes can work but they’re higher on the glycemic index) because I wanted a more savory meal. I also need to find a gluten-free flavorless starch to thicken up the soup; the last time I tried arrowroot, I had a big gloop of eek.

About Bonnie Parrish-Kell

Diva-in-Chief and Publisher of Slowpoke Divas who always feels better after a good workout or matter how sore she may become. Tweet me @bparrishkell

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