Carrot Soup With Caraway And Cumin
| 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 | t | Ground cumin |
| 2 | t | Caraway seeds, crushed |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 65
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 68.6mg
Potassium: 403.8mg
Carbohydrates: 15g
Fiber: 3.8g
Sugar: 6.8g
Protein: 1.7g