---------- Recipe via Meal-Master (tm) v8.02
  
       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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