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Caribbean Yam Soup Recipe | |
Soup | |
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Ingredients:
2 medium red bell peppers, roasted*, seeded and peeled3 medium yams (sweet potatoes) peeled, sliced and boiled in salted water 1 teaspoon minced jalepeno pepper (or more to taste) 4 1/2 cups vegetable broth 2 tablespoons minced fresh cilantro **Optional garnishes** 1/3 cup red and yellow bell pepper in small dice 2 tablespoons chopped fresh cilantro 1 tablespoon Garlic Chile Pepper Sauce or to taste
Directions:
*To roast bell pepper, place under broiler, turning frequently until charred all over. May also do this over a gas burner. When well charred, place in a brown paper bag for about 10 minutes, then peel and clean.)Combine the ingredients in a blender or food processor and puree until smooth. Pour soup into a large saucepan and warm over medium heat. Cook, stirring occasionally, until warmed through. Serve warm. Makes about 8 1/2-cup appetizer servings. 66 cal, 2g prot, 1g total fat, 15g carb, 566 mg sodium, 2 g fiber.
I found this needed a bit of salt and pepper.
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