Recipe - Carrot Sauce

3 lg Carrots, chopped (12
ounces)
1 md Onion, chopped (7 ounces)
2 Ribs celery, chopped
2 cup Chicken or vegetable stock
3 cup Low sodium tomato cocktail
1 tablespoon Ground cumin
1 tablespoon Ground coriander
1 teaspoon Oregano flakes
1 teaspoon Ground cinnamon
1 tablespoon 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 from "Enola Prudhomme's LowCalorie Cajun
Cooking"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini