Carrot Soup

Carrot Soup

  • 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

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

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