Recipe - Thai Carrot Soup

1 tablespoon Oil
Spanish onion *
2 x Garlic cloves, large, minced
Ginger root cube (1"),mince
1 Three fourths pound Carrots **
4 cup Chicken stock or broth ***
One fourth cup Cilantro leaves, loose pack
Salt, to taste
Red pepper, crushed,to taste

* medium sized, thinly cut or sliced up ** trimmed, scrubbed, and thinly cut or sliced up
*** skimmed of fat Heat oil in 3quart saucepan over mediumhigh 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 3quart 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.
from the LOS ANGELES TIMES.

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