Try this Superlative Carrot And Yam Soup recipe, or contribute your own.Suggest a better description
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 its 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 1/4 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: http://pages.prodigy.com/ROTI-Recipes/ 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 didnt like the flatleaf parsley; next time Ill serve it with cilantro. Tested by Pat and Bob Hanneman firstname.lastname@example.org 11/30/98. Recipe by: ROTI: John Challender; Hanneman (Ed) Posted to EAT-LF Digest by email@example.com on Nov 30, 1998, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (6g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 1mg||0 %|
|Sodium 26.8mg||1 %|
|Potassium 93.2mg||2 %|
|Total Carbohydrate 2.7g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.7g|
|Protein 1.8g||3 %|
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Calories per serving: 19
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