1 tb Oil
Spanish onion *
2 x Garlic cloves, large, minced
Ginger root cube (1"),mince
1 3/4 lb Carrots **
4 c Chicken stock or broth ***
1/4 c Cilantro leaves, loose pack
Salt, to taste
Red pepper, crushed,to taste
* 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.
