Asian Carrot Soup



INGREDIENTS:

1 1/2 ts Oriental sesame oil

10 lg Green onions, sliced

1 lg Sweet potato, peeled,chopped

1 lb carrots, peeled, sliced

29 oz Vegetable broth

1 1/2 c  Water

1 Inch-square fresh ginger, peeled

salt 

Snipped fresh chives

DIRECTIONS:

1. Heat oil in 3-quart saucepan over medium-high heat. When
hot, add onion. Cook until softened, about 3 minutes, stirring
often. Add sweet potato, carrots, vegetable broth and water.
Heat to a boil. Simmer, covered, until vegetables are very soft,
about 25 minutes.
  
2. Strain solids from liquid, reserving broth. Puree solids
with ginger in blender or food processor. Add 1 cup liquid
and puree mixture until very smooth, about 1 minute. Stir
mixture into remaining liquid. Season to taste. Soup can be
served hot or chilled. It will last in the refrigerator for
up to three days and freezes well. To serve, garnish with
snipped chives.



Asian Carrot Soup