INGREDIENTS

INSTRUCTIONS

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 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 didn't like the flatleaf parsley; next time I'll 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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