THAI CARROT SOUP

      Title: THAI CARROT SOUP
  Categories: Oriental, Soups, Low-cal, Thai
       Yield: 6 Servings
  
       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
  
   *    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.
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