Asian Carrot Soup

60 minutes Prep: 25 minutes Cook: 35 minutes

209 calories per serving view nutrition facts

6 cups suggest servings

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Ingredients

1 1/2	teaspoons	sesame oil
10	large	scallions, spring or green onions	sliced
1	large	sweet potatoes, or yams	peeled, chopped
1	pound	carrots	peeled, sliced
29	ounces	vegetable stock
1 1/2	cups	water
1	inch	ginger	fresh, peeled
1	x	salt
1	x	chives	snipped fresh

Directions

1. 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.

2. 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.

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Nutrition Facts

Serving Size 529g

Amount per Serving

Calories 209 24% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 4mg	1%
Sodium 1030mg	43%
Total Carbohydrate 35.0g	12%
Dietary Fiber 6.0g	25%
Sugars 10.0g
Protein 7.0g	15%