Tex-Mex Carrot Soup
Yield
6 servingsPrep
10 minCook
45 minReady
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
carrots
sliced |
|
| 1 | medium |
onions
chopped |
|
| 1 ½ | teaspoons |
cumin
ground |
|
| 1 | teaspoon |
ginger
ground |
|
| 2 | tablespoons |
olive oil
or vegetable oil |
|
| 1 | can |
chicken broth
|
*
|
| 1 | small |
tomatoes
chopped |
|
| ½ | cup |
sour cream
|
|
| ¼ | cup |
cilantro
or parsley; packed, leaves, coarsely chopped, or, 1/2 ts ground coriander |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
carrots
sliced |
|
| 1 | medium |
onions
chopped |
|
| 7.5 | ml |
cumin
ground |
|
| 5 | ml |
ginger
ground |
|
| 3E+1 | ml |
olive oil
or vegetable oil |
|
| 1 | can |
chicken broth
|
*
|
| 1 | small |
tomatoes
chopped |
|
| 118 | ml |
sour cream
|
|
| 59 | ml |
cilantro
or parsley; packed, leaves, coarsely chopped, or, 1/2 ts ground coriander |
|
Directions
This savory soup is seasoned with nutty-flavored cumin and topped with a creamy salsa.
In large saucepan, sauté 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 to 20 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; purée 2 to 3 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.
