| 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)
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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