Title: Asian carrot soup
 Categories: None
      Yield: 6 Cups
 
  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
 
  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.