Soup: Carrot with Caraway and Cumin - meat, pareve

Posted by : Karen Selwyn

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

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