Name: Tex-Mex Carrot Soup
Ingredients: 1 lb Carrots, sliced; 1 md Onion, chopped; 1 1/2 ts Ground cumin; 1 ts Ground ginger; 2 tb Olive or vegetable oil; 1 cn (13-1/2 0z) chicken broth; 1 sm Tomato, chopped; 1/2 c Sour cream; 1/4 c Packed cilantro or parsley leaves, coarsely chopped, OR; 1/2 ts Ground coriander

God doth not will [sin] directly, and by an efficacious will. He doth not directly will it, because He hath prohibited it by His law, which is a discovery of His will; so that if He should directly will sin, and directly prohibit it, He would will good and evil in the same manner, and there would be contradictions in God’s will: to will sin absolutely, is to work it (Psalm 115:3): “God hath done whatsoever He pleased.” God cannot absolutely will it, because He cannot work it. God wills good by a positive decree, because He hath decreed to effect it. He wills evil by a private decree, because He hath decreed not to give that grace which would certainly prevent it. God doth not will sin simply, for that were to approve it, but He wills it, in order to that good His wisdom will bring forth from it. He wills not sin for itself, but for the event.

Stephen Charnock

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

INGREDIENTS

1	lb	Carrots, sliced
1	md	Onion, chopped
1 1/2	ts	Ground cumin
1	ts	Ground ginger
2	tb	Olive or vegetable oil
1	cn	(13-1/2 0z) chicken broth
1	sm	Tomato, chopped
1/2	c	Sour cream
1/4	c	Packed cilantro or parsley leaves, coarsely chopped, OR
1/2	ts	Ground coriander

INSTRUCTIONS

This savory soup is seasoned with nutty-flavored cumin and topped with a
creamy salsa.
Prep time: 10 minutes Cool time: 10 mintes Cook time: 45 minutes
Ready to serve: 1 hour, 5 minutes.
Cilantro sprig for garnish
In large saucepan, saute cliced 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.
In small bowl, combine chopped tomato, sour cream and chopped
cilantro;chill until ready to serve.  Place soup in batched in food
processor of blender; puree 2-3 minutes until smooth. Return to the
saucepan; over med/high heat, cook 5 minutes more, until heated through.
Ladle soup into bowls.  Top with sour cream mixture. Garnish.
Origin: May 12 th issue, Woman's World Shared by: Sharon Stevens.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Hell! I thought it didn’t matter what you believed as long as you were sincere!”