INGREDIENTS

INSTRUCTIONS

Recently, in an issue of Vegetarian Times, I read that what North
Americans call yams are actually sweet potatoes. Any recipe calling
for yams should be interchangable with sweet potatoes as the initial
ingredient. Here is a recipe for a sweet potato soup that I have
enjoyed that is often served with a sweet potato cornbread and chiles
cornbread (which is too high in fat to post here). Serve with a lf
cornbread - even experiment by lowering theliquid content in your
favorite cornbread recipe and add mashed cooked sweet potatoes to the
batter for a treat. Here is the soup recipe:  Add one cup vegetable
broth, the onions, chile and garlic to heavy  saucepan, bring to boil,
cut back heat to a simmer and cover. Cook and  occasionally stir for 10
minutes. Make a cumin paste with the cumin  and 3 teaspoons of the
vegetable broth. Add paste to the saucepan,  cover and simmer for 2
minutes. Add the sweet potato and one cup of  the broth and bring back
a simmer, cover and simmer for 10 minutes.  Add the corn and the bell
pepper, one cup of the broth and return to  simmer, cover and cook for
10 minutes. Place approximately half of  the soup in a blender or food
processor and puree, add back to  saucepan. Add the last of the broth
if the soup is too thick. Serve  with the sour cream and cilantro in
separate dishes, for garnish.  Serve the soup with cornbread.  This
recipe is from the lowfat Moosewood cookbook and was reprinted  in the
Washington Post. I have made a few minor adjustments. Posted  to
fatfree digest V97 #025 by "susan.j.mcgee"
<susan.j.mcgee@ArthurAndersen.com> on 97

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