Thai Carrot Soup 1 tablespoon oil 1 whole spanish onions thinly sliced 2 whole garlic clove, raw, minced 1 ginger root cube 1 3/4 lb carrots peeled, thinly sliced 4 cup chicken broth canned 1/4 cup cilantro fresh, chopped 1 pepper red, crushed Heat oil in 3-quart saucepan over medium-high heat. Add onion, garlic, ginger, and carrots. Cook, stirring frequently, until hot and fragrant -- about 4 minutes. Add 3 cups stock. Simmer, covered, until carrots are tender -- about 25 minutes. Drain liquid from solids. Reserve liquid. Puree solids with cilantro in blender or processor until smooth. Add as much liquid as container can hold. Puree until even smoother. Transfer to 3-quart bowl. Add remaining liquid, if any, and remaining 1 cup of stock. Season to taste with salt and crushed red pepper. Serve chilled or hot. NOTE: can be made 2 days ahead and refrigerated, or frozen up to 3 months. Adjust seasonings to taste before serving. Yield: 6