Tex-mex Carrot Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Mexican | Mexican, Soups/stews | 6 | Servings |
INGREDIENTS
| 1 | lb | Carrots, sliced |
| 1 | Onion, chopped | |
| 1 1/2 | t | Ground cumin |
| 1 | t | Ground ginger |
| 2 | T | Olive or vegetable oil |
| 1 | 13-1/2 0z chicken broth | |
| 1 | Tomato, chopped | |
| 1/2 | c | Sour cream |
| 1/4 | c | Packed cilantro or parsley |
| leaves coarsely chopped | ||
| OR | ||
| 1/2 | t | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 97
Calories From Fat: 42
Total Fat: 4.7g
Cholesterol: 10mg
Sodium: 392.2mg
Potassium: 428.8mg
Carbohydrates: 10.9g
Fiber: 2.7g
Sugar: 5.7g
Protein: 3.6g