Title: Carrot sauce
 Categories: Sauces
      Yield: 1 Servings
 
      3 lg Carrots, chopped (12
           -ounces)
      1 md Onion, chopped (7 ounces)
      2    Ribs celery, chopped
      2 c  Chicken or vegetable stock
      3 c  Low sodium tomato cocktail
      1 tb Ground cumin
      1 tb Ground coriander
      1 ts Oregano flakes
      1 ts Ground cinnamon
      1 tb Chile powder
      1    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