CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains |
|
|
12 |
Servings |
INGREDIENTS
14 |
c |
Low-salt chicken broth; preferably homemade |
2 1/2 |
lb |
Carrots; sliced |
4 |
c |
Onions; chopped |
2 1/2 |
ts |
Ground cumin |
2 |
ts |
Caraway seeds; crushed |
1 |
ts |
Garlic powder |
1/4 |
c |
Fresh lime juice |
|
|
Fresh cilantro leaves |
INSTRUCTIONS
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@AOL.com 4/98
Recipe by: Patti Shapiro, Kansas City
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 6,
1998
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