superlative carrot and yam soup

Categories
4star
Soups
Yield
6 servings
MeasureIngredient
½  Onion; quartered
2 smalls Garlic cloves; sliced
2 teaspoons Minced ginger root
  Vegetable oil/spray
⅛ teaspoon Chili powder or cayenne; or more to taste
1 teaspoon Vegetable soup base
1 large Yam; peeled and cubed
1 large Carrot; scrubbed and sliced
  Water to cover
2 tablespoons Ground blanched cashews
¼ cup Nonfat dry milk
  Chopped fresh parsley or cilantro
  Gamasio; or toasted sesame seeds and salt
  Cayenne pepper

OPTIONAL GARNISH

Fit food processor with metal blade. Coarsely chop the onion, garlic and ginger. Saute in nonstick soup pan with a small amount of oil or cooking spray until translucent. Add cayenne and stir to mix and warm.

While the onion is cooking, coarsely chop the yam and carrot chunks in the food processor. Add to the onions, stirring well to mix. Add the vegetable broth concentrate (soup base) and enough water to cover. Bring to a boil.

Reduce heat and cover, vented slightly to allow the soup to reduce and concentrate it's flavor. Simmer for about 10 to 15 minutes or until vegetables are tender. Puree the soup, gradually adding in the cashews and the milk powder.

Reheat if necessary and serve the soup in individual bowls. Garnish with parsley and gomasio (seeds and salt) and offer more ground chili pepper.

Makes 2 or 3 servings or about 6 cups. [PER CUP: 70 cals, 1.4g fat (18%cff)* mc]

VARIATIONs: Add more protein to this soup: add in a cube of soft tofu while blending, or add ¼ cup of cooked mixed white and brown rice and white navy beans to each bowl before serving.

* INFO * Recipe Submitted By John Challender, Rotary Club Of Strathcona Sunrise Courtney, BC, Canada. Archived at Roti - Rotarians On The Internet ~ URL: Preparation and wording modified by Pat. Nutrition by mastercook.

REVIEW: We used ground New Mexico Chiles and added more at the table.

Delightful aroma, the kind that sells houses. Chopping the vegetables in the food processor made for a much smoother creamed soup. We used an immersion blender. I didn't like the flatleaf parsley; next time I'll serve it with cilantro. Tested by Pat and Bob Hanneman kitpath@...

11/30/98.

Recipe by: ROTI: John Challender; Hanneman (Ed) Posted to EAT-LF Digest by kitpath@... on Nov 30, 1998, converted by MM_Buster v2.0l.

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