In a Dutch oven, heat oil over medium heat. Saute onions and garlic until translucent, 3 to 5 minutes. Add chicken stock, carrots, ginger and pepper flakes and bring to a boil. Reduce heat to low and simmer, covered, until the carrots are very tender, 20 to 30 minutes. Strain solids through a colander catching liquid in a large bowl. Transfer solids to a food processor or blender and add lime juice, soy sauce and sesame oil. Puree, adding some liquid if needed. Transfer the puree back to original pan and reheat. Just before serving, stir in milk. Season with salt and pepper. This soup may also be served chilled. (The soup can be stored, covered, in the refrigerator for up to 2 days.) Garnish servings with parsley and/or green onions. Makes about 10 cups. Nutritional value: 115 calories per serving: 6 g protein, 4 g fat, 16 g carbohydrate; 594 mg sodium; 1 mg cholesterol. SOUP 80

For canning use the following techniques: Canning using hot pack method with 1" of headspace. Processing with a Pressure Canner for 60 minutes for pints, or 75 minutes for quarts, at 11 pounds, or 10 pounds for a weighted gauge. For elevations above 1,000 foot level see Altitude Time Adjustments.