Recipe - Caribbean Yam Soup (Global Fitness Adventures)

2 md Red bell peppers; roasted,
seeded and peeled
3 md Yams; peeled, cut or sliced up and
boiled
1 teaspoon Minced jalapeno pepper
4 One half cup Low sodium vegetable broth;
defatted
2 tablespoon Minced fresh cilantro

OPTIONAL GARNISH
1/3 cup Red and yellow bell pepper;
small dice
2 tablespoon Chopped fresh cilantro;
leaves
1 tablespoon Garlic Chili Pepper Sauce;
or to taste

Combine the ingredients in a blender or food processor and puree until
smooth. Pour soup into large saucepan and warm over medium heat. Cook,
stirring occasionally, until warmed through. Serve warm. Makes about 8
1/2cup appetizer servings, 66 cals, 2g prot., 1g total fat, 15g carb, 566
mg sodium, 2g fiber.

"Secrets from Spa Chefs," Jennifer Viegas for Vegetarian Times, January
1998.

REVIEW : This flavorful creamy sweet potato soup is made quickly in the
microwave. Makes 4 1cup side servings: per cup with the relish: 146CAL,
0.2G fat (0.8% cff); 60.0G carbs. Serving ideas: sauce for veggie burgers;
soup and sandwich and slaw.

NOTES : Spa offerings include: Savory LemonGingerGarlic Tempeh in Oat
Pita Pocket (no recipe provided).
Recipe by: Spa Cooking: Vegetarian Times Jan98

Posted to Digest eatlf.v097.n009 by KitPATh phannema@wizard.ucr.edu on
Jan 10, 1998