ASIAN CARROT SOUP
Yield: 6 cups
1 1/2 teaspoons Oriental sesame oil
10 large green onions, sliced
1 large sweet potato, peeled, chopped
1 pound carrots, peeled, sliced
2 cans (14 1/2 ounces each) vegetable broth, or 3 1/2 cups homemade broth
1 1/2 cups water
1 to 1 1/2-inch-square fresh ginger, peeled
For garnish, snipped fresh chives
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.
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.