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Title: Tex-Mex Carrot Soup
Categories: Mexican Soup
Yield: 6 Servings
| 1 | lb | Carrots, sliced |
| 1 | md | Onion, chopped |
| 1 1/2 | ts | Ground cumin |
| 1 | ts | Ground ginger |
| 2 | tb | Olive or vegetable oil |
| 1 | cn | (13-1/2 0z) chicken broth |
| 1 | sm | Tomato, chopped |
| 1/2 | c | Sour cream |
| 1/4 | c | Packed cilantro or parsley leaves, coarsely chopped, OR |
| 1/2 | ts | Ground coriander |
This savory soup is seasoned with nutty-flavored cumin and topped with a creamy salsa.
Prep time: 10 minutes Cool time: 10 mintes Cook time: 45 minutes
Ready to serve: 1 hour, 5 minutes.
Cilantro sprig for garnish
In large saucepan, saute cliced carrots, chopped onion, cumin, and ginger in oil 20 minutes. Add chicken broth and 2 cups water to saucepan. Increase heat to high and bring to a boil. Cover and simmer 15-20 minutes until vegetables are tender. Remove saucepan from heat and let cool slightly, about 10 minutes.
In small bowl, combine chopped tomato, sour cream and chopped cilantro;chill until ready to serve. Place soup in batched in food processor of blender; puree 2-3 minutes until smooth. Return to the saucepan; over med/high heat, cook 5 minutes more, until heated through. Ladle soup into bowls. Top with sour cream mixture. Garnish.
Origin: May 12 th issue, Woman's World Shared by: Sharon Stevens.
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