• 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 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

Garnish

• mix 1 small tomato, chopped, 1/2 cup sour cream
• 1/4 cup packed cilantro, or parsley OR 1/2 teas
• ground coriander seeds

• 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 (as a replacement mushroom); canned
• 2 c Water
• Salt to taste
• Optional garnish: green onions sliced