Cooking Recipe Carrot Sauce
Recipe Ingredients
3 lg
Carrots, chopped (12
-ounces)
1 md
Onion, chopped (7 ounces)
2
Ribs celery, chopped
2 c
Chicken or vegetable stock
3 c
Low sodium tomato cocktail
1 tb
Ground cumin
1 tb
Ground coriander
1 ts
Oregano flakes
1 ts
Ground cinnamon
1 tb
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"