Kashi Yam And Carrot Soup

1. 1

   Dice carrots and yams. Combine with Kashi and broth in large saucepan. Bring to boil, reduce heat and partially cover. Simmer til vegetables are tender, approximately 30 minutes.

2. 2

   Using a hand blender, puree the vegetables, leaving some larger lumps. Add the cayenne, nutmeg, salt and pepper to taste.

3. 3

   Serve with a dollop of yogurt.

No additional tips available.