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---------- Recipe via Meal-Master (tm) v8.02
Title: TEX-MEX CARROT SOUP
Categories: Mexican, Soups/stews
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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