Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  teaspoons     Chinese sesame oil
  10      large         green onions -- sliced
   1      large         sweet potato -- peeled, chopped
   1      pound         carrots -- peeled, sliced
  29      ounces        vegetable broth
   1 1/2  cups          water
   1      inch           -- ¥
   1      square        fresh ginger -- peeled
                        salt
                        snipped fresh chives

Preparation:

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