Instructions: Fit food processor with metal blade. Coarsely chop the onion, garlic and ginger. Saute in nonstick soup pan with a small amount of oil or cooking spray until translucent. Add cayenne and stir to mix and warm.

While the onion is cooking, coarsely chop the yam and carrot chunks in the food processor. Add to the onions, stirring well to mix. Add the vegetable broth concentrate (soup base) and enough water to cover. Bring to a boil.

Reduce heat and cover, vented slightly to allow the soup to reduce and concentrate its flavor. Simmer for about 10 to 15 minutes or until vegetables are tender. Puree the soup, gradually adding in the cashews and the milk powder.

Reheat if necessary and serve the soup in individual bowls. Garnish with parsley and gomashio (seeds and salt) and offer more ground chili pepper.

Makes 2 or 3 servings or about 6 cups. [PER CUP: 70 cals, 1.4g fat

VARIATIONs: Add more protein to this soup: add in a cube of soft tofu while blending, or add 1/4 cup of cooked mixed white and brown rice and white navy beans to each bowl before serving.

* INFO
* Recipe

Sunrise Courtney, BC, Canada.

REVIEW: We used ground New Mexico Chiles and added more at the table.

Delightful aroma, the kind that sells houses. Chopping the vegetables in the food processor made for a much smoother creamed soup. We used an immersion blender. I didnt like the flatleaf parsley; next time Ill serve it with cilantro.

NOTES : Todays luncheon soup was served with a slice of bread.Satisfying yet I think we will be hungry again in a few hours. Recommend using the food processor to crumb all veggies. Faster simmer and more flavor. We used the immersion blender or ... Emeril calls it a boat. Dont know about the superlative "superlative" but it was very good.

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