Asian Carrot Soup Recipe

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   1.

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   Heat oil in 3-qt saucepan over medium-high heat.

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   When warm, add in onion.

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   Cook till softened, about 3 min, stirring often.

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   Add in sweet potato, carrots, vegetable broth and water.

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   Heat to a boil.

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   Simmer, covered, till vegetables are very soft, about 25 min.

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   2.

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   Strain solids from liquid, reserving broth.

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    Puree solids with ginger in blender or possibly food processor.

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    Add in 1 c. liquid and puree mix till very smooth, about 1 minute.

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    Stir mix into remaining liquid.

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    Season to taste.

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    Soup can be served warm or possibly chilled.

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    It will last in the refrigerator for up to three days and freezes well.

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    To serve, garnish with snipped chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.