Moroccan Carrot Soup Recipe

• 5 c. clear, unsalted fat-free chicken stock
• 1/2 c. diced onion
• 1/2 teaspoon grnd caraway seed
• 3/4 teaspoon cumin seed
• 1 tbsp. garlic, fresh, chopped
• 1 teaspoon salt
• 1 tbsp. strained, fresh lemon juice
• 1 tbsp. strained, fresh lime juice
• 1 pound peeled carrots, sliced into 1/4 inch rounds
• Chopped fresh coriander or possibly parsley

1. Put all but last ingredient into a large soup pot and bring to a boil.
2. Boil till tender, about 20 min.
3. Cold and drain, reserving the liquid.
4. Puree the vegetables till completely smooth.
5. Add in to the reserved liquid and chill.
6. At serving time, garnish with coriander or possibly parsley.
7. Serves 4-5.

clear, onion, cumin, garlic, salt, lemon juice, lime juice, carrots, fresh coriander

Taken from cookeatshare.com/recipes/moroccan-carrot-soup-53707 (may not work)