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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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