SHARON posted 05-04-98
Asian Carrot Soup
1-1/2 teaspoons Oriental sesame oil
10 large green onions, sliced
1 large sweet potato, peeled and chopped
1 lb. carrots, peeled and sliced
29 oz. vegetable broth
1-1/2 cups water
1 inch-square fresh ginger, peeled
Salt to taste, optional
Snipped fresh chives, for garnish
Heat oil in 3-quart saucepan over medium-high heat. When hot add onion. Cook until soft, 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 be served hot or chilled.
Garnish with snipped chives.
Serves 6