Korean Carrot Soup Recipe

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This recipe for Korean Carrot Soup is from Chosun Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Soups and Salads

Ingredients:	Ingredients: 1 c. chopped onion 1 garlic clove, chopped 1 T. vegetable oil 2 1/2 c. chopped carrots 1/4 c. chopped fresh ginger 1/4 tsp. Korean hot red peppers, dried 3 c. chicken broth 1/2 c. hobak (green squash) 1/4 c. crushed peanuts 2 T. soy sauce 1 tsp. sugar 1 tsp. sesame oil 1 c. milk 1/2 c. yogurt for garnish

Directions:	Directions: In a heavy pot, cook onion and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, ginger, red pepper and broth and simmer until carrots are tender, about 40 minutes. Add squash and crushed peanuts and cook for another 10 minutes. Stir in soy sauce, sugar, sesame oil and milk. Cool for about 10 minutes. In a food processor, puree mixture in 2-3 batches depending on the size of the food processor. Return soup to pan and heat over low heat until hot. Do not bring to boil. Serve with a dollop of yogurt. Makes about 6 cups. *The use of a good food processor is important.

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Korean Carrot Soup Recipe

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