| 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
A Message from our Provider:
“Are you wrinkled with burden? Come to the church for a face-lift.”