Carrot Soup with Caraway and Cumin
Carrot Soup with Caraway and Cumin Preparation
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@AOL.com 4/98 Recipe by: Patti Shapiro, Kansas City Posted to MC-Recipe Digest by Carriej999
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