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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