Recipe - Carrot Soup With Caraway And Cumin

14 cup Lowsalt chicken broth;
preferably homemade
2 One half pound Carrots; cut or sliced up
4 cup Onions; chopped
2 One half teaspoon Ground cumin
2 teaspoon Caraway seeds; crushed
1 teaspoon Garlic powder
One fourth cup Fresh lime juice
Fresh cilantro leaves

Combine broth, carrots, onions, cumin, caraway and garlic powder in large
pot. Bring to boil over high heat. Reduce heat to mediumlow, cover pot and
simmer until carrots are very tender, about 1 hour. Mix in lime juice.

Working in small batches, puree soup in blender until smooth. Season to
taste with salt and pepper. (Can be prepared 1 day ahead. Cover and
refrigerate. Rewarm soup before serving.)

Ladle soup into bowls. Garnish with cilantro leaves and serve.

Printed in Bon Appetit April 1998

Typed and Busted by Carriej999@AOL.com 4/98

Recipe by: Patti Shapiro, Kansas City

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 6,
1998