Asian Carrot Soup
Asian Carrot Soup recipe
Yield
8 servingsPrep
25 minCook
35 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | 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 ½ | cups |
water
|
|
| 1 | inch |
ginger
fresh, peeled |
*
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
sesame oil
|
|
| 1E+1 | large |
scallions, spring or green onions
sliced |
|
| 1 | large |
sweet potatoes, or yams
peeled, chopped |
|
| 453.6 | g |
carrots
peeled, sliced |
|
| 838.1 | ml/g |
vegetable stock
|
|
| 355 | ml |
water
|
|
| 1 | inch |
ginger
fresh, peeled |
*
|
| 1 | x |
salt
|
*
|
Directions
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.
