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Carrot Soup |
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Serves: 4
Print this Recipe
(Sopa de Zanahoria)
Category: Puréed Soups
Cumin and a touch of crushed hot red pepper add flavor, and the potato gives a creamy quality to this smooth and simple carrot soup from Chihuahua in northern Mexico, the state of the incredible Copper Canyon and home of the Tarahumara Indians. The soup is special enough for entertaining.
1 tablespoon vegetable oil or olive oil
1/2 medium white onion, chopped (about 3/4 cup)
1 teaspoon cumin seeds
1/4 teaspoon crushed red pepper
4 medium (about 1 pound) carrots, peeled and thinly sliced
1 medium (about 4-ounce) potato, peeled and thinly sliced
4 cups chicken broth, canned or homemade
1/2 teaspoon salt
2 tablespoons Mexican crema or sour cream
1 tablespoon chopped fresh cilantro
1. Heat the oil in a large soup pot over medium heat. Add the onion, and cook, stirring, until softened, about 3 minutes. Add the cumin seeds and red pepper. Cook, stirring, 1 minute. Add the carrots, potato, chicken broth, and salt. Bring to a boil, then reduce the heat, cover, and simmer until the carrots are very tender, about 18 minutes.
2. Transfer the soup to a blender or food processor and purée until smooth. Return the soup to the pan and bring to a boil, uncovered, stirring frequently, until steaming hot, 3 to 4 minutes. Serve hot, garnishing each serving with a swirl of crema and a sprinkle of cilantro.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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