Tex-mex carrot soup

6 servings

Ingredients

Quantity Ingredient
1 pounds Carrots, sliced
1 medium Onion, chopped
1½ teaspoon Ground cumin
1 teaspoon Ground ginger
2 tablespoons Olive or vegetable oil
1 can (13-1/2 0z) chicken broth
1 small Tomato, chopped
½ cup Sour cream
¼ cup Packed cilantro or parsley leaves, coarsely chopped, OR
½ teaspoon Ground coriander

Directions

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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