Thai carrot soup

Yield: 6 Servings

Ingredients:

1 tb Oil Spanish onion *
2 x Garlic cloves

Instructions:

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.