| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Cajun | Sauces | 1 | Servings |
INGREDIENTS
| 3 | lg | Carrots, chopped (12 ounces) |
| 1 | md | Onion, chopped (7 ounces) |
| 2 | Ribs celery, chopped | |
| 2 | c | Chicken or vegetable stock |
| 3 | c | Low sodium tomato cocktail |
| 1 | tb | Ground cumin |
| 1 | tb | Ground coriander |
| 1 | ts | Oregano flakes |
| 1 | ts | Ground cinnamon |
| 1 | tb | Chile powder |
| 1 | Clove garlic, minced |
INSTRUCTIONS
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 Low-Calorie Cajun Cooking" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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