Asian Carrot Soup
Preparation Time10 min
Cooking Time30 min
Ingredients
- 1 1/2 teaspoon Oriental sesame oil
- 10 large green onions, sliced
- 1 large sweet potato, peeled, chopped
- 1 pound carrots, peeled, sliced
- 2 cans (14 1/2 ounces each) vegetable broth, or 3 1/2 cups homemade broth
- 1 1/2 cup water
- 1 to 1 1/2-inch-square fresh ginger, peeled
- Salt
- For garnish, snipped fresh chives
Instructions
1. Heat oil in 3-quart saucepan over medium-high heat. When hot, add onion.
2. Cook until softened, about 3 minutes, stirring often. Add sweet potato, carrots, vegetable broth and water. Heat to a boil.
3. Simmer, covered, until vegetables are very soft, about 25 minutes. Strain solids from liquid, reserving broth.
4. Puree solids with ginger in blender or food processor. Add 1 cup liquid and puree mixture until very smooth, about 1 minute.
4. Stir mixture into remaining liquid. Season to taste. Soup can be served hot or chilled. It will last in the refrigerator for up to three days and freezes well. To serve, garnish with snipped chives.
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come
Oct 07, 2015
To your nice vegetable broth you can add a bit corn starch,gradually. Then you avoid potatoes ! Then you can even omit any oil,if there is.Why not ,too,you wear a quite little amount of lemon juice. I use for my soup cinnamon powder too.
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