Tex-Mex Carrot Soup

• 1 pound carrots sliced
• 1 medium onions chopped
• 1 1/2 teaspoons cumin ground
• 1 teaspoon ginger ground
• 2 tablespoons olive oil or vegetable oil
• 1 can chicken broth
• 1 small tomatoes chopped
• 1/2 cup sour cream
• 1/4 cup cilantro or parsley; packed, leaves, coarsely chopped, or, 1/2 ts ground coriander

1. This savory soup is seasoned with nutty-flavored cumin and topped with a creamy salsa.
2. In large saucepan, saute sliced carrots, chopped onion, cumin, and ginger in oil 20 minutes.
3. Add chicken broth and 2 cups water to saucepan.
4. Increase heat to high and bring to a boil.
5. Cover and simmer 15 to 20 minutes until vegetables are tender.
6. Remove saucepan from heat and let cool slightly, about 10 minutes.
7. In small bowl, combine chopped tomato, sour cream and chopped cilantro;chill until ready to serve.
8. Place soup in batched in food processor of blender; puree 2 to 3 minutes until smooth.
9. Return to the saucepan; over med/high heat, cook 5 minutes more, until heated through.
10. Ladle soup into bowls.
11. Top with sour cream mixture.
12. Garnish.

carrots, onions, cumin ground, ginger ground, olive oil, chicken broth, tomatoes, sour cream, cilantro

Taken from recipeland.com/recipe/v/tex-mex-carrot-soup-35991 (may not work)