RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Soup: Carrot with Caraway and Cumin - meat, pareve
Here's a new light soup recipe. It is the creation of Patti Shapiro from Kansas City whose recipes are featured in an article about Passover in this month's BON APPETIT. (With one easy substitution of vegetable stock for chicken stock, this recipe can become vegan.) Karen Selwyn * * * * * * * * Carrot Soup with Caraway and Cumin Serves 12 14 cups low-salt chicken broth, preferably homemade 2 1/2 lbs carrots, peeled and sliced 4 cups chopped onions 2 1/2 teaspoons ground cumin 2 teaspoons caraway seeds, crushed 1 teaspoon garlic powder 1/4 cup 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. Source: "A Passover Gathering" Dorie Greenspan BON APPETIT, 4/98
