Carrot Soup 2
INGREDIENTS:
1 lb Carrots; sliced, (food
-processor)
1 md Onion; chopped
1 1/2 ts Ground cumin
1 ts Ground ginger
2 tb Vegetable oil; or olive oil
13 1/2 oz Chicken broth; canned
2 c Water
Salt to taste
Optional garnish: green
-onions - sliced
1 lb Carrots; sliced, (food
-processor)
1 md Onion; chopped
1 1/2 ts Ground cumin
1 ts Ground ginger
2 tb Vegetable oil; or olive oil
13 1/2 oz Chicken broth; canned
2 c Water
Salt to taste
Optional garnish: green
-onions - sliced
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."
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."