Ingredients
Scale
- 2 Tbsp olive oil
- 2 Tbsp butter
- 6 carrots, diced
- 3 celery stalks, diced
- 1 large leek, split, rinsed, and sliced
- 3 large cloves garlic, minced
- 1/2 tsp black pepper
- 1/2 cup white wine
- 2 large yams (or sweet potatoes) peeled and cut in large dice
- 4 cups broth (chicken or vegetable)
- 2 Tbsp fresh thyme, pulled off woody stems
- 2 cups coconut milk
- 2–3 Tbsp cornstarch
- 1 package smoked salmon, cut into chunks
- 1 cup heavy cream
- 2 Tbsp fresh sage, sliced into ribbons
- 1/2 lemon
Instructions
- Heat oil and butter in a large, heavy-bottomed pot.
- Sauté carrots and celery until fragrant and tender.
- Add leek, and sauté another 3 minutes.
- Add minced garlic and black pepper, and cook an additional minute, making certain garlic doesn’t scorch.
- Deglaze pan with white wine.
- Add stock, yams, and thyme. Bring to a soft boil and allow yams to cook until almost tender.
- Whisk cornstarch into coconut milk, and add to the pot. Allow to simmer until desired thickness, stirring frequently.
- Add the cream, salmon, and sage ribbons. Heat thru for a few minutes, but do not allow to boil again. (If the salmon “cooks” in the soup, it will lose flavour and texture. Just heat it up.)
- Ladle into bowls, then squirt a small wedge of lemon into each bowl.
