Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lg Carrots, chopped (12 1 T Ground cumin
-ounces) 1 T Ground coriander
1 md Onion, chopped (7 ounces) 1 t Oregano flakes
2 Ribs celery, chopped 1 t Ground cinnamon
2 c Chicken or vegetable stock 1 T Chile powder
3 c Low sodium tomato cocktail 1 Clove garlic, minced

Coarsely chop vegetables and place with all other ingredients in a
pot. Bring to a boil, reduce to a simmer and cook uncovered 20
minutes, or until all the vegetables are soft. Stir once or twice.
Place small quantities in a blender and carefully mix until all the
sauce is pureed. Transfer to a pot to keep warm.

Uploaded 13 July 1991 by Lon Hall

A Collection of Soup Recipes from "Enola Prudhomme's Low-Calorie Cajun
Cooking"

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