| 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
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