Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Asian Carrot Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

1 1/2 Teaspoon(s) Oriental sesame oil
10 Green onions, sliced
1 Sweet potato, peeledchopped
1 Pound(s) Carrots, peeled sliced
29 Ounce(s) Vegetable broth
1 1/2 Cup(s) Water
1 Inch-square fresh ginger
Snipped fresh chives
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. 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

Nutrition (calculated from recipe ingredients)
Calories: 142
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 1.4mg
Sodium: 1015.9mg
Potassium: 647.3mg
Carbohydrates: 26.2g
Fiber: 5.4g
Sugar: 5.3g
Protein: 5.1g

Scale this recipe to Servings [?]