Carrot Sauce

Ingredients

3 large carrots, chopped (12 ounces) 1 medium onion, chopped (7 ounces) 2 ribs celery, chopped 2 cup chicken or vegetable stock 3 cup low sodium tomato cocktail 1 tbsp ground cumin 1 tbsp ground coriander 1 tsp oregano flakes 1 tsp ground cinnamon 1 tbsp chile powder 1 clove garlic, minced	Advertisements

Preparation
 
Coarsely chop vegetables and place with all other ingredients in a
pot. Bring to a boil, reduce to a simmer and cook uncovered 20
minutes, or until all the vegetables are soft. Stir once or twice.
Place small quantities in a blender and carefully mix until all the
sauce is pureed. Transfer to a pot to keep warm.

Uploaded 13 July 1991 by Lon Hall

A Collection of Soup Recipes from "Enola Prudhomme s Low-Calorie Cajun
Cooking"

 

 
Servings: 1

 

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