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Name: Superlative Carrot And Yam Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 ts Ginger root minced; 1 lg Yam; peeled and cubed; 1/4 c Nonfat dry milk; Cayenne pepper; Chopped fresh parsley or; Vegetable oil/spray; 1 ts Vegetable soup base; 1/2 Onion; quartered; 2 tb Ground blanched cashews; Gamasio; or toasted sesame; 2 sm Garlic cloves; sliced; Water to cover; 1 lg Carrot; scrubbed and sliced; 1/8 ts Chili powder or cayenne; or

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INGREDIENTS

2 ts Ginger root ; minced
1 lg Yam; peeled and cubed
1/4 c Nonfat dry milk
Cayenne pepper
Chopped fresh parsley or
Vegetable oil/spray
1 ts Vegetable soup base
1/2 Onion; quartered
2 tb Ground blanched cashews
OPTIONAL GARNISH
Gamasio; or toasted sesame
2 sm Garlic cloves; sliced
Water to cover
1 lg Carrot; scrubbed and sliced
1/8 ts Chili powder or cayenne; or

Servings

INSTRUCTIONS

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 kitpath@earthlink.net 11/30/98. Recipe by: ROTI: John Challender; Hanneman (Ed) Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 30, 1998, converted by MM_Buster v2.0l.

NOTES

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Superlative Carrot And Yam Soup

2 ts Ginger root minced
1 lg Yam; peeled and cubed
1/4 c Nonfat dry milk
 Cayenne pepper
 Chopped fresh parsley or
 Vegetable oil/spray
1 ts Vegetable soup base
1/2 Onion; quartered
2 tb Ground blanched cashews
 OPTIONAL GARNISH
 Gamasio; or toasted sesame
2 sm Garlic cloves; sliced
 Water to cover
1 lg Carrot; scrubbed and sliced
1/8 ts Chili powder or cayenne; or

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 kitpath@earthlink.net  11/30/98.    Recipe by: ROTI: John Challender; Hanneman (Ed)    Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 30, 1998, converted  by MM_Buster v2.0l.

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Nutrition

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Serving Size: 1 Serving (6g)
Recipe Makes: 6 servings

Calories: 19
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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