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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This can be made 2 days ahead and refrigerated, or frozen up to 3 months. Thaw before warming and warm slowly so it doesn't burn. Ingredients:
1 tablespoon oil |
1 whole spanish onion, thinly sliced |
2 garlic cloves, minced |
1 inch gingerroot |
1 3/4 lbs carrots, peeled and thinly sliced |
4 cups canned chicken broth |
1/4 cup fresh cilantro, chopped |
red pepper flakes, crushed |
Directions:
1. Heat oil in 3-quart saucepan over medium-high heat.
2. Add onion, garlic, ginger, and carrots.
3. Cook, stirring frequently, until hot and fragrant about 4 minutes.
4. Add 3 cups stock.
5. Simmer, covered, until carrots are tender, about 25 minutes.
6. Drain liquid from solids.
7. Reserve liquid.
8. Puree solids with cilantro in blender or processor until smooth.
9. Add as much liquid as container can hold.
10. Puree until even smoother.
11. Transfer to 3-quart bowl.
12. Add remaining liquid, if any, and remaining 1 cup of stock.
13. Season to taste with salt and crushed red pepper.
14. Serve chilled or hot.
15. Adjust seasonings to taste before serving.
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