Carrot soup with caraway and cumin

12 Servings

Ingredients

Quantity Ingredient
14 cups Low-salt chicken broth; preferably homemade
2½ pounds Carrots; sliced
4 cups Onions; chopped
2½ teaspoon Ground cumin
2 teaspoons Caraway seeds; crushed
1 teaspoon Garlic powder
¼ cup Fresh lime juice
Fresh cilantro leaves

Directions

Combine broth, carrots, onions, cumin, caraway and garlic powder in large pot. Bring to boil over high heat. Reduce heat to medium-low, cover pot and simmer until carrots are very tender, about 1 hour. Mix in lime juice.

Working in small batches, puree soup in blender until smooth. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup before serving.) Ladle soup into bowls. Garnish with cilantro leaves and serve.

Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@... 4/98 Recipe by: Patti Shapiro, Kansas City Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 6, 1998

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