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Tex-mex Carrot Soup

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      Title: TEX-MEX CARROT SOUP
 Categories: Mexican, Soups/stews
      Yield: 6 Servings
 
      1 lb Carrots, sliced
      1 md Onion, chopped
  1 1/2 ts Ground cumin
      1 ts Ground ginger
      2 tb Olive or vegetable oil
      1 cn (13-1/2 0z) chicken broth
      1 sm Tomato, chopped
    1/2 c  Sour cream
    1/4 c  Packed cilantro or parsley
           -leaves, coarsely chopped,
           -OR
    1/2 ts Ground coriander
 
  This savory soup is seasoned with nutty-flavored 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
  15-20 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; puree 2-3 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.
  
  Origin: May 12 th issue, Woman's World Shared by: Sharon Stevens.
 
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