Thai Carrot Soup
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Description: Lists red pepper, cilantro, onion, and ginger with stock.
RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. ---------- Recipe via Meal-Master (tm) v8.02 Title: THAI CARROT SOUP Categories: Oriental, Soups, Low-cal Yield: 6 servings 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. -----
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