Carrot and Yam Soup with Cardamom recipe | PCC Community Markets

Ingredients

• 1 pound carrots (1 bunch), cleaned, trimmed and chopped
• 6 ounces yams, scrubbed, trimmed and chopped into 1/2-inch square pieces
• 1/2 red onion (about 1/2 cup), roughly chopped
• 2 teaspoons salt
• A drizzle or a few sprays of high-heat oil
• 1 (14-ounce) can coconut milk (I like to use lite, since it’s a bit less sweet)
• 3 1/2 cups low-sodium vegetable stock
• 1 lime, zested and juiced
• 1 (2-inch) piece fresh ginger, peeled and finely chopped
• 1/4 teaspoon whole cardamom seeds
• 2 teaspoons maple syrup
• Salt and pepper, to taste
• 2 teaspoons sumac, plus more if desired