Ingredients:
1 Tablespoon Oil |
1 Whole Onions,Spanish -- Thinly sliced |
2 Cloves Garlic Raw -- Minced |
1 piece Ginger root cube (1 inch) |
1 3/4 Pounds Carrots,Peeled -- Thinly sliced |
4 Cups Chicken Broth,Canned,Prepared |
1/4 Cup Cilantro,Fresh,Chopped |
1 teaspoon Pepper,Red,Crushed |
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Preparation / Directions:
Heat oil in 3-quart saucepan over medium-high heat. Add onion, garlic, ginger, and carrots. Cook, stirring frequently, until hot and fragrant -- about 4 minutes. Add 3 cups stock. Simmer, covered, until carrots are tender -- about 25 minutes.
Drain liquid from solids. Reserve liquid. Puree solids with cilantro in blender or processor until smooth. Add as much liquid as container can hold. Puree untel even smoother. Transfer to 3-quart bowl. Add
remaining liquid, if any, and remainin 1 cup of stock. Season to taste with salt and crushed red pepper. Serve chilled or hot.
NOTE: can be made 2 days ahead and refrigerated, or frozen up to 3 months. Adjust seasonings to taste before serving.
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Nutritional Information:
115 calories, 614 mg sodium, 1 mg cholesterol, 4 g fat, 17 g
carbohydrates, 5 g protein, 1.55 g fiber. |
