Tex-Mex Carrot Soup

1. 1

   This savory soup is seasoned with nutty-flavored cumin and topped with a creamy salsa.

2. 2

   In large saucepan, saute sliced carrots, chopped onion, cumin, and ginger in oil 20 minutes.

3. 3

   Add chicken broth and 2 cups water to saucepan.

4. 4

   Increase heat to high and bring to a boil.

5. 5

   Cover and simmer 15 to 20 minutes until vegetables are tender.

6. 6

   Remove saucepan from heat and let cool slightly, about 10 minutes.

7. 7

   In small bowl, combine chopped tomato, sour cream and chopped cilantro;chill until ready to serve.

8. 8

   Place soup in batched in food processor of blender; puree 2 to 3 minutes until smooth.

9. 9

   Return to the saucepan; over med/high heat, cook 5 minutes more, until heated through.

10. 10

    Ladle soup into bowls.

11. 11

    Top with sour cream mixture.

12. 12

    Garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.