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Asian Carrot Soup
SHARON posted 05-04-98
Asian Carrot Soup
1 inch-square fresh ginger, peeled
1 1/2 cups water
29 oz. vegetable broth, (low sodium could be used)
1 lb. carrots, peeled, sliced
1 large sweet potato, peeled, chopped
10 large green onions, sliced
1 1/2 teaspoons oriental sesame oil
Salt to taste, optional
Snipped fresh chives, for garnish
Heat oil in 3-quart saucepan over medium-high heat. When hot add onion. Cook until soft, 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.
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.
Soup can be be served hot or chilled.
Garnish with snipped chives.
Serves 6
