Asian Carrot Soup Recipe
Yield: 6 CupsRecipe by luhu.jp
Ingredients:
1 1/2 tsp: Oriental sesame oil,
10 large: Green onions, sliced
1 large: Sweet potato, peeled,chopped
1 lbs: Carrots, peeled, sliced
29 ounce: Vegetable broth,
1 1/2 cup: Water,
1: Inch-square fresh ginger, peeled
Salt,
Snipped fresh chives,
Directions:
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. Soup can be served hot or chilled.
It will last in the refrigerator for up to three days and freezes
well. To serve, garnish with snipped chives.
Source from luhu.jp
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. Soup can be served hot or chilled.
It will last in the refrigerator for up to three days and freezes
well. To serve, garnish with snipped chives.
Source from luhu.jp
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