Asian Carrot Soup

• 1 1/2 teaspoons sesame oil
• 10 large scallions, spring or green onions sliced
• 1 large sweet potatoes, or yams peeled, chopped
• 1 pound carrots peeled, sliced
• 29 ounces vegetable stock
• 1 1/2 cups water
• 1 inch ginger fresh, peeled
• 1 x salt

1. Heat oil in 3-quart saucepan over medium-high heat.
2. When hot, add onion.
3. Cook until softened, about 3 minutes, stirring often.
4. Add sweet potato, carrots, vegetable broth and water.
5. Heat to a boil.
6. Simmer, covered, until vegetables are very soft, about 25 minutes.
7. Strain solids from liquid, reserving broth.
8. Puree solids with ginger in blender or food processor.
9. Add 1 cup liquid and puree mixture until very smooth, about 1 minute.
10. Stir mixture into remaining liquid.
11. Season to taste.
12. Soup can be served hot or chilled.
13. It will last in the refrigerator for up to three days and freezes well.

sesame oil, scallions, sweet potatoes, carrots, vegetable stock, water, ginger, salt

Taken from recipeland.com/recipe/v/asian-carrot-soup-3434 (may not work)