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Yam Mango Soup

Another recipe slightly adapted from Gabe Mirkin's 20/30 Fat and Fiber
Diet book. This one is good now because decent mangoes are just coming
out (to the Western US) and most aren't quite ripe yet (indeed, the
local grocery had semi-ripe ones on sale for 69 cents each).

Yam Mango Soup

3 medium yam, peeled and chopped
1 large or 2 small mangoes, not overly ripe or the soup will be too sweet
1 onion, chopped
1 T minced fresh ginger
6 cups bouillon
2 t madras curry powder
1/4 t cayenne pepper or to taste
chopped fresh cilantro for garnish (optional)

Combine all ingredients except cilantro in a large pot.  Bring to a
boil, reduce heat, and simmer, uncovered for 30 minutes or until the
yams are very tender.  Puree soup until smooth (I use a hand blender
in the pot).  For a less grainy soup with onion chunks, place onions
in cheese cloth bag at the beginning, remove before pureeing and then
return cooked onions to blended soup.  Although the garnish is
optional, it looks nice and the taste goes well with the soup. For
more depth of flavor consider adding a little garlic (just a little)
and then this soup would be perfect to serve to someone with a bit of
a cold: loads of vitamins A and C, a little cayenne to clear the
sinus, and garlic to heal the soul.

4-6 servings; 149 calories, 1 gram fat, 4 grams fiber.  Freezes well.

Michelle Dick       artemis@xxxxxxxxx       East Palo Alto, CA