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Carrot Soup with Caraway and Cumin
14 c Low-salt chicken broth; preferably homemade
2 1/2 lb Carrots; sliced
4 c Onions; chopped
2 1/2 ts Ground cumin
2 ts Caraway seeds; crushed
1 ts Garlic powder
1/4 c Fresh lime juice
Fresh cilantro leaves
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.
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