Creamy yam soup

Yield: 1 Servings

Measure Ingredient
5 cups Stock or water
8 cups Yams; peeled and chopped
2 larges Carrots; roughly chopped
2 larges Celery stalks; roughly chopped
½ teaspoon Cinnamon
¼ teaspoon Ground ginger; (I like a teaspoon or more)
½ teaspoon Salt

This is a favorite in my house, from _Fat Free & Delicious_ by Siegel. He calls it--

Bring stock or water to a boil. Add all ingredients. Boil until all veggies are soft, approximately 30 minutes. Let cool slightly, place in a blender or food processor, a batch at a time and blend until smooth. Return to pot, keep warm on low heat for 15 minutes.

Posted to fatfree digest by "Jan Gordon" <jan@...> on Sep 29, 1998, converted by MM_Buster v2.0l.

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