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    Carrot: Asian Carrot Soup


    Source of Recipe


    fooddownunder.com

    List of Ingredients




    1 1/2 tsp Oriental Sesame Oil
    5 lrg Green Onions, Sliced
    1 lrg Sweet Potato Chopped
    2 lb Carrots Chopped
    29 oz Vegetable Broth
    1 cup Water
    1 Inch Fresh Ginger,
    Salt
    Fresh Chives
    1 cup Sherry

    Recipe



    * 1. Heat oil in 3-quart saucepan over medium-high heat. When hot, add onion. Cook until softened, about 3 minutes, stirring often. Add sweet potato, carrots, vegetable broth and water. Heat to a boil. Simmer, covered, until vegetables are very soft, about 25 minutes.

    * 2. Strain solids from liquid, reserving broth. Puree solids with ginger in blender or food processor. Add 1 cup liquid and puree mixture until very smooth, about 1 minute. Stir mixture into remaining liquid. Season to taste.

    * Serving Ideas : garnish with snipped chives/ yoghurt

    * NOTES : use curry powder when frying onions Soup can be served hot or chilled. It will last in the refrigerator for up to three days and freezes well.

 

 

 

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