Suran ka Shorba (Indian Spiced Yam Soup) Recipe

Suran ka Shorba
Indian Spiced Yam Soup
Submitted By: Taz


4 Large Yams (Suran) or Sweet Potatoes (Shakarkand)* = apx 4 - 5lbs - peeled and cubed
6 Cups Water - to boil yams/sweet potatoes in
4 Tbs Grape Seed Oil (Draksh-bij Tel) - can substitute olive or coconut oil
1 Small Onion (Pyaz) - puréed
2 Large Garlic Cloves (Leh-sun) - grated into a paste
½ inch piece Fresh Ginger (Adrak) - grated into a paste
15 oz. = 1 Can Un-sweetened Coconut Milk (Nariyal ka Doodh)
2 Tbs Fenugreek Seeds (Methi Dana)
2 Tbs Dried Fenugreek Leaves (Kasuri Methi) - crushed in hands
2 tsp Cumin Seeds (Jeera)
½ tsp Fennel Seeds (Saunf)
Kosher Salt (Namak) to taste
Fresh Ground Black Pepper (Kali Mirch) to taste
Garam Masala to taste

  1. Place yam/sweet potato pieces in a large saucepan and cover with water - Bring to a boil over medium-high heat and cook until tender (apx 15 minutes)
  2. Transfer cooked yam/sweet potato pieces to a blender and process until a smooth paste - Use some of the cooking liquid to help blend and to achieve desired consistency
  3. Heat oil in a large saucepan over medium-high heat - Once oil is hot, add onion and sauté until liquid reduces by about half
  4. Add garlic and ginger paste and sauté for 1 minute
  5. Add fenugreek seeds, cumin seeds, fennel seeds, fenugreek leaves, salt and pepper to taste and sauté for an additional minute
  6. Add the blended yam/sweet potato to saucepan and mix thoroughly
  7. Add coconut milk and mix thoroughly
  8. Bring to a simmer and let cook uncovered for 3 – 5 minutes
  9. Adjust seasoning and serve hot garnished with a pinch of garam masala

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