Thai Carrot Soup Recipe

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Thai Carrot Soup Recipe

 

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Thai Carrot Soup

 

Ingredients

1 tbsp oil
1 spanish onion *
2 garlic cloves, large, minced
1 ginger root cube (1),mince
1 3/4 lb carrots **
4 cup chicken stock or broth ***
1/4 cup cilantro leaves, loose pack
1 salt, to taste
1 red pepper, crushed,to taste



 

Preparation

* 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.

 

 

Servings: 6

 

 

 

 


 

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