Carrot sauce

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"

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