Recipe of Tex-mex Carrot Soup - Food Recipes

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Title: TEX-MEX CARROT SOUP
Categories : Mexican, Soups/stews
Serving size: 6 servings 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 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. -----