Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

* 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 until 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. Posted by Hunter Elliot in Intelec Cooking

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