---------- Recipe via Meal-Master (tm) v8.02

     Title: THAI CARROT SOUP
Categories: Oriental, Soups, Low-cal
     Yield: 6 servings

     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.

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