GardenCuisine: Yammin' Ginger Soup

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* Exported from MasterCook *

 

Yammin' Ginger Soup

 

Recipe By : GardenCuisine by Paul Wenner, page 296

Serving Size : 8 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium yams

2 teaspoons olive oil

1 onion -- chopped

2 cloves garlic -- minced

1 tablespoon minced ginger

1 teaspoon whole mustard seed

1/2 teaspoon cumin

1/4 teaspoon turmeric

1/4 teaspoon cinnamon

1/8 teaspoon cayenne pepper powder

2 cups milk -- up to 3

(almond or soy or rice or nonfat dairy)

3/4 teaspoon salt

 

A soup with a lot of spunk!

 

Cook the yams in a vegetable steamer or microwave until tender when pierced

with a fork. Peel and cut into 1/2-inch cubes.

 

Heat the oil in a large pot and saute the onion for 3 minutes. Add the

garlic, ginger, mustard seed, cumin, turmeric, cinnamon, and cayenne. Cook

another 2 minutes, stirring constantly. Stir in 1 cup of water and the

cooked yams. Cover and cook over low heat for 10 minutes. Stir frequently

and add a bit of extra water if the mixture begins to stick.

 

Use the back of a spoon or a potato masher to mash some of the yam pieces,

then stir in 2 cups of milk. Add salt to taste, and additional milk if a

thinner soup is desired.

 

PER SERVING • 170 CALORIES (14% FROM FAT) • 3 G FAT • 2 G PROTEIN • 34 G

CARBOHYDRATE • 0 MG CHOLESTEROL • 281 MG SODIUM • 4 G FIBER

 

 

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