Name: Thai Carrot Soup
Ingredients: 1 tb Oil; Spanish onion *; 2 x Garlic cloves, large, minced; Ginger root cube (1"),mince; 1 3/4 lb Carrots **; 4 c Chicken stock or broth ***; 1/4 c Cilantro leaves, loose pack; Salt, to taste; Red pepper, crushed,to taste

How do you glorify God through exercise? 1. It fosters gratitude for legs, heart, and lungs. The older I get the more keenly aware I am of how fragile I am. And every breath I take, if I were able to maintain consciousness of truth, I would give thanks to God that he has given me these. 2. What are your motives in doing it? [Is it] the desire to be both mentally and physically at peak performance for Christian ministry. 3. How [do] you do it? [Modest attire? Noisy? Too rough?]... In other words, are you exercising in a loving way? 4. Finally, do you have an eye to turning it into ministry? In other words, can you draw somebody in with you who needs some help with their discipline? Are you willing to stop along the way to help somebody, like the good Samaritan? Are you willing to do some evangelism along the way so that you stop and share Jesus?

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats	Thai	Oriental, Soups, Low-cal	6	Servings

INGREDIENTS

1	tb	Oil
		Spanish onion *
2	x	Garlic cloves, large, minced
		Ginger root cube (1"),mince
1 3/4	lb	Carrots **
4	c	Chicken stock or broth ***
1/4	c	Cilantro leaves, loose pack
		Salt, to taste
		Red pepper, crushed,to taste

INSTRUCTIONS

*    medium sized, thinly sliced ** trimmed, scrubbed, and thinly sliced
***  skimmed of fat Heat oil in 3-quart saucepan over medium-high 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 3-quart 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

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