Asian Carrot Soup
Asian Carrot Soup recipe
scallions, spring or green onions
sweet potatoes, or yams
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. Purée solids with ginger in blender or food processor.
Add 1 cup liquid and purée 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.