Thai Carrot Soup
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Thai Carrot Soup
  Thai    Soups    Carrots  
Last updated 6/12/2012 1:26:30 AM. Recipe ID 60935. Report a problem with this recipe.
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      Title: Thai carrot soup
 Categories: Oriental, Soups, Low-cal, Thai
      Yield: 6 Servings
 
      1 tb Oil
           Spanish onion *
      2 x  Garlic cloves, large, minced
           Ginger root cube (1"),mince
  1 3/4 lb Carrots **
      4 c  Chicken stock or broth ***
    1/4 c  Cilantro leaves, loose pack
           Salt, to taste
           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 untel 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.




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Recipe ID 60935 (Apr 03, 2005)

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