Title: Carrot Sauce
Categories: Sauces
Yield: 1 Servings

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

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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini