Recipe - Tex-Mex Carrot Soup

1 pound Carrots, cut or sliced up
1 md Onion, chopped
1 One half teaspoon Ground cumin
1 teaspoon Ground ginger
2 tablespoon Olive or vegetable oil
1 cn (13One half 0z) chicken broth
1 small Tomato, chopped
One half cup Sour cream
One fourth cup Packed cilantro or parsley
leaves, coarsely chopped,
OR
One half teaspoon Ground coriander

This savory soup is seasoned with nuttyflavored cumin and topped with a
creamy salsa.

Prep time: 10 minutes Cool time: 10 mintes Cook time: 45 minutes

Ready to serve: 1 hour, 5 minutes.

Cilantro sprig for garnish

In large saucepan, saute cliced 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 1520 minutes
until vegetables are tender. Remove saucepan from heat and let cool
slightly, about 10 minutes.

In small bowl, combine chopped tomato, sour cream and chopped
cilantro;chill until ready to serve. Place soup in batched in food
processor of blender; puree 23 minutes until smooth. Return to the
saucepan; over med/high heat, cook 5 minutes more, until heated through.
Ladle soup into bowls. Top with sour cream mixture. Garnish.

Origin: May 12 th issue, Woman's World Shared by: Sharon Stevens.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini