Bengali Yam Soup

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Posted By: Steviva Brands
Posted In:  Soups and Stews
Page Views:  2822 views
Preparation Time:  10 minutes
Cooking Time:  50 minutes
Course: appetizers
Cusine: asian


Bengali Yam Soup (Tiger's Blood)
Ala Low Carb, Low Glycemic, Diabetic safe, no added sugar, made with stevia
Serves: 12
Carbs Per Serving: 17 g
Prep Time:<55 minutes

Skill Level: Easy


Tiger's Blood supposedly courses through Charlie Sheen's veins. This is what makes him such a ferocious beast. But no fooling, the Bengal Tiger is one of the most revered yet deeply feared animals on the planet. They prey on man. This amazing soup recipe, commonly referred to as Tiger's Blood will nourish and sustain you during the big hunt. The main ingredient is Yams. Yams are relatively low glycemic but very high in fiber… over 5 gram per cup. Yams contain several essential vitamins and minerals, plus protective phytochemicals as well as beta-carotene. They are just plain good for you. Tiger's Blood or Bengali Yam Soup contains Cardamom and Star Anise which is used in many traditional medicines as a stimulating tonic. This recipe also calls for fresh ginger which has been used as a healing tonic for centuries. All these ingredients make this soup a delicious and filling nutritional neutron bomb that is super easy to make. You can even make this vegan if you chose. You are going to love this.


3 tablespoons of coconut oil (or 1/4 stick unsalted butter)
3/4 cup finely chopped onion about 1/2 medium onion
3 teaspoons grated fresh ginger
1 teaspoon ground pepper
1/2 teaspoon salt
4 star anise pods or 2 teaspoons star anise pieces
12 cardamom pods or 1 teaspoons ground cardamom
2 1/2 pounds yams (or sweet potatoes) , peeled and coarsely chopped (2-3 yams)
1 quart chicken or vegetable broth
1 cup water
1/2 cup half-and-half or coconut cream optional
6 tablespoons sour cream or crème fresh optional
parsley sprigs


Melt the coconut oil or butter in a large pot over medium heat. When it foams, add the onion, season with salt and freshly ground black pepper, and cook, stirring occasionally, until the chopped onion is soft. This should take no more than 5 minutes.


Stir the ginger, cardamom and star anise.


Add in the chopped up yams or sweet potatoes and stir until thoroughly mixed.


Add the broth and water and stir well, scraping up any browned pieces of onion and spices from the bottom.


Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and let simmer, until the yams are completely tender, about 45 minutes. Remove from heat.


Allow the soup to cool slightly. Remove the star anise and cardamom pods and discard. Add the coconut cream of half and half then puree with a stick blender, regular blender or food processor until creamy.


Return the soup to the pot and reheat over low heat.


Garnish with a small dollop of crème fresh and a parsley sprig… purely optional.


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