Carrot sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Carrots, chopped (12 ounces) |
| 1 | medium | Onion, chopped (7 ounces) |
| 2 | Ribs celery, chopped | |
| 2 | cups | Chicken or vegetable stock |
| 3 | cups | Low sodium tomato cocktail |
| 1 | tablespoon | Ground cumin |
| 1 | tablespoon | Ground coriander |
| 1 | teaspoon | Oregano flakes |
| 1 | teaspoon | Ground cinnamon |
| 1 | tablespoon | Chile powder |
| 1 | Clove garlic, minced | |
Directions
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"
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