Asian carrot soup Preparation time: 15 minutes Cooking time: about 30 minutes Servings: 6
1 1/2 tsps. Asian toasted sesame oil 10 large green onions, sliced 1 pound carrots, sliced 1 large sweet potato, peeled and roughly chopped 2 cans (14 1/2 ounces each) vegetable broth 1 1/2 cups water 1 piece (1 inch) fresh ginger root, peeled 1 tsp. salt Freshly ground white pepper Snipped fresh chives for garnish 1. Heat oil in 3-quart pot over medium-high heat; add onions. Cook until softened, stirring often, about 3 minutes. Add carrots, sweet potato, broth and water. Heat to boil; reduce heat to simmer. Cook, covered, until vegetables are mushy, about 25 minutes. 2. Strain broth from solids; reserve broth. Puree solids with ginger, salt and pepper in processor or blender until smooth. Add 1 cup broth; puree about 1 minute more. Stir puree into remaining broth. Taste; adjust seasoning. 3. Serve chilled or hot garnished with snipped chives. lr smiles --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
