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Carrot Soup (you Won’t Believe How Good It Is)

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CATEGORY CUISINE TAG YIELD
Vegetables, Meats Mexican Mexican, Ups/stews 6 Servings

INGREDIENTS

1 lb Carrots, sliced food
processor
1 Onion, chopped
1 1/2 t Ground cumin
1 t Ground ginger
2 T Vegetable oil, or olive oil
13 1/2 oz Chicken broth, canned
2 c Water
Salt to taste
Optional garnish: green
onions – sliced

INSTRUCTIONS

Brenda's comment: I don't much like carrots, but I do in this soup!  It
is seasoned with nutty-flavored cumin and has a very slight zing  from
the zinger. It has subtle Mexican flavor. It is super  simple/easy,
pretty, fairly healthy, and great tasting!  Prep time: 10 minutes Cool
time: 10 mintes Cook time: 45 minutes  Ready to serve: 1 hour, 5
minutes.  In large saucepan, saute sliced 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.  Use emulsifier (I
love this tool for soups) to puree until mostly  smooth. Or, put in
food processor or blender; puree 2-3 minutes until  smooth. Return to
the saucepan; heat a med/high, cook 5 minutes more,  until heated
through. Ladle soup into bowls. Garnish.  Here is info for the garnish
that I did not use (came with the  original recipe):  As originally
posted, the recipe called for a garnish of a dollop of  the following
chilled mixture: 1 small tomato, chopped, 1/2 cup sour  creme, 1/4 cup
packed cilantro, or parsely OR 1/2 teas. ground  coriander seeds.
Don't know where I got this, but it said it was "shared by Sharon
Stevens." Source was Woman's World Magazine, May 12, no year
mentioned.  My notes: I made the topping (garnish), but thought the
soup was  better without it. I sliced some green onions for garnish,
instead. I  doubled the recipe when I made it and was glad that I did.
It went  fast!! I renamed the recipe so that the word Carrot would show
up in  my files better and so that you all would want to try it. It's
yummy!  Brenda Adams <adamsfmle@sprintmail.com>; posted to mc-recipe
10/4/97  Recipe by: Wn's World Mag, 5/12/?? was "Tex-Mex Carrot Soup"
Posted to MC-Recipe Digest V1 #825 by Badams
<adamsfmle@sprintmail.com> on Oct 04, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 59
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 300.6mg
Potassium: 364.9mg
Carbohydrates: 11.4g
Fiber: 2.8g
Sugar: 5.4g
Protein: 2.5g


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