Yield: 1 servings
Measure | Ingredient |
---|---|
3 larges | Carrots, chopped (12 ounces) |
1 medium | Onion, chopped (7 ounces) |
2 \N | Ribs celery, chopped |
2 cups | Chicken or vegetable stock |
3 cups | Low sodium tomato cocktail |
1 tablespoon | Ground cumin |
1 tablespoon | Ground coriander |
1 teaspoon | Oregano flakes |
1 teaspoon | Ground cinnamon |
1 tablespoon | Chile powder |
1 \N | Clove garlic, minced |
Coarsely chop vegetables and place with all other ingredients in a pot. Bring to a boil, reduce to a simmer and cook uncovered 20 minutes, or until all the vegetables are soft. Stir once or twice.
Place small quantities in a blender and carefully mix until all the sauce is pureed. Transfer to a pot to keep warm.
Uploaded 13 July 1991 by Lon Hall A Collection of Soup Recipes from "Enola Prudhomme's Low-Calorie Cajun Cooking"