- Ready Time :
0 min
Servings
6 none
Ingredients
- 1 1/2 teaspoons Oriental sesame oil
- 10 large
- 1 large Sweet potato, peeled,chopped
- 1 pound
- 29 ounce Vegetable broth
- 1 1/2 cups Water
- 1 Inch-square fresh ginger, peeled
- Salt
- Snipped fresh chives
Directions
- 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