Sopa de Platano

• 3 semi-ripe (yellow with some spots) plantains
• 1 large carrot
• 6 cups chicken broth (48 fluid ounces)
• 1 teaspoon ground cumin
• freshly ground black pepper

1. Cut ends from plantains and peel fruit.
2. Cut plantains into 1/2-inch-thick slices.
3. Grate carrot.
4. In a 4-quart heavy saucepan bring broth to a boil with plantains, carrot, and cumin.
5. Simmer mixture, covered, until plantains are very tender, 20 to 25 minutes.
6. In a blender puree mixture in batches until smooth (use caution when blending hot liquids) and season with pepper and salt.
7. Soup keeps, covered and chilled, 3 days.
8. Reheat soup before serving.

plantains, carrot, chicken broth, ground cumin, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/sopa-de-platano-15738 (may not work)