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Ingredients:
1 lb carrots, sliced
1 medium onion, chopped
1 1/2 tsp ground cumin
1 tsp ground ginger
2 tbsp olive or vegetable oil
1 can (13-1/2 0z) chicken broth
1 small tomato, chopped
1/2 cup sour cream
1/4 cup packed cilantro or parsley leaves,, coarsely chopped,
1/2 tsp ground coriander
Instructions:
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.
Servings: 6
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. Sharon Stone
More information:
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Tex-Mex Carrot Soup Recipe brought to you by Mexican Recipes To-Go
