Carrot soup (you won't believe how good it is)
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Carrot soup (you won't believe how good it is)
  Mexican    Carrots    Soups  
Last updated 6/12/2012 1:12:29 AM. Recipe ID 40471. Report a problem with this recipe.
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      Title: Carrot soup (you won't believe how good it is)
 Categories: Mexican, Ups/stews
      Yield: 6 Servings
      1 lb Carrots; sliced, (food
      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." Source was Woman's World Magazine, May 12, no year
  My notes: I made the topping (garnish), but thought the soup was
  better without it. I sliced some green onions for garnish, instead. I
  doubled the recipe when I made it and was glad that I did. It went
  fast!! I renamed the recipe so that the word Carrot would show up in
  my files better and so that you all would want to try it. It's yummy!
  Brenda Adams ; 

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Recipe ID 40471 (Apr 03, 2005)

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