Carrot soup with caraway and cumin
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 14 | cups | Low-salt chicken broth; preferably homemade |
| 2½ | pounds | Carrots; sliced |
| 4 | cups | Onions; chopped |
| 2½ | teaspoon | Ground cumin |
| 2 | teaspoons | Caraway seeds; crushed |
| 1 | teaspoon | Garlic powder |
| ¼ | cup | Fresh lime juice |
| Fresh cilantro leaves | ||
Directions
Combine broth, carrots, onions, cumin, caraway and garlic powder in large pot. Bring to boil over high heat. Reduce heat to medium-low, 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@... 4/98 Recipe by: Patti Shapiro, Kansas City Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 6, 1998