Caribbean Yam Soup Recipe

Soup

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Ingredients:

2 medium red bell peppers, roasted*, seeded and peeled
3 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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Submitted 6/13/05.
Source: Vetgetarian Times
Submitted By: Joy Bowers
joybow@mtaonline.net
Caribbean Yam Soup


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