Tex-mex carrot soup
Yield: 6 Servings
Ingredients:
- 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.
Instructions:
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.
