Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Oil
Spanish onion *
2 x Garlic cloves, large, minced
Ginger root cube (1"),mince
1 3/4 lb Carrots **
4 c Chicken stock or broth ***
1/4 c Cilantro leaves, loose pack
Salt, to taste
Red pepper, crushed,to taste

* medium sized, thinly sliced ** trimmed, scrubbed, and thinly
sliced *** skimmed of fat 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. Each serving
contains about: 115 calories, 614 mg sodium, 1 mg cholesterol, 4 g
fat, 17 g carbohydrates, 5 g protein, 1.55 g fiber.
-- from the LOS ANGELES TIMES.

Browse by categories