Yield: 6 servings
|1 \N||Spanish onion *|
|2 \N||Garlic cloves, large; minced|
|1 \N||Ginger root cube (1\");mince|
|1¾ pounds||Carrots **|
|4 cups||Chicken stock or broth ***|
|¼ cup||Cilantro leaves, loose pack|
|\N \N||Salt, to taste|
|\N \N||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 until 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. Posted by Hunter Elliot in Intelec Cooking