| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Asian | 6 | Cups | |
INGREDIENTS
| 1 1/2 | ts | Oriental sesame oil |
| 10 | lg | Green onions, sliced |
| 1 | lg | Sweet potato, peeled,chopped |
| 1 | lb | Carrots, peeled, sliced |
| 29 | oz | Vegetable broth |
| 1 1/2 | c | Water |
| 1 | Inch-square fresh ginger, peeled | |
| Salt | ||
| Snipped fresh chives |
INSTRUCTIONS
1. 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. 2. 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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