Asian Carrot Soup

Recipe Ingredients

1 1/2 teaspoons	7.5ml	Chinese sesame oil
10 teaspoons	50ml	Green onions - sliced (large)
1 teaspoon	5ml	Sweet potato - peeled, chopped (large)
1 lb	454g / 16oz	Carrots - peeled, sliced
29 oz	823g	Vegetable broth
1 1/2 cups	355ml	Water
1		Fresh ginger - peeled
		Salt
		Snipped fresh chives

Recipe Instructions

Heat oil in 3-quart saucepan over medium-high heat. When hot, add onion. Cook until softened, about 3 minutes, stirring often. Add sweet potato, carrots, vegetable broth and water. Heat to a boil. Simmer, covered, until vegetables are very soft, about 25 minutes.

Strain solids from liquid, reserving broth. Puree solids with ginger in blender or food processor. Add 1 cup liquid and puree mixture until very smooth, about 1 minute.

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.

Source:
Madame Chang's Szechuan Cooking

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