Caribbean Yam Soup

I found this needed a bit of salt and pepper.

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.

Submitted 6/13/05.
Source: Vetgetarian Times
Submitted By: Joy Bowers
joybow@mtaonline.net
Caribbean Yam Soup