Fat Free Salad Dressing: {soups-salads-and-salad-dressings} cold soups

Tuesday, July 21, 2009

{soups-salads-and-salad-dressings} cold soups - Mexican Carrot and Cilantro Soup

Mexican Carrot And Cilantro Soup - Serves 6
Recipe By: Nina Graybill and Maxine Rapoport
Published in: Cold Soups, page 89
Publish Date: 1988

Ingredients
2 tablespoon olive oil
4 scallions -- chopped
1 lbs carrots -- scraped and diced
1 large potato -- peeled and diced
2 clove garlic -- minced
1/4 cup cilantro chopped
4 cup chicken broth
1 teaspoon salt
1 teaspoon cumin
1/4 teaspoon hot pepper sauce
picante salsa or taco sauce -- for garnish

Instructions
Saute scallions, carrots, potato and garlic in hot oil for about 10
minutes; do not brown. Add cilantro and cook briefly.

Add chicken broth, salt, cumin and hot pepper sauce, simmer about 20
minutes or until the vegetables are soft. Cool before blending in
processor or blender. Puree in small portions, transfer to container
and taste for seasoning. Refrigerate several hours or several days.

Ladle into bowls and pass salsa separately.

Recipe Notes
Serve this soup in large terra-cotta bowls with crunchy bread and a
salad of shredded lettuce diced tomatoes, avocado and grated cheddar
or Monterey Jack cheese for an informal lunch.

Exported from A Cook's Books -- Recipe management for Macintosh

http://www.terryanddave.com/Terry
"My idea of pure heaven is to spend a day in the kitchen, peeling,
chopping, and stirring while the words of a good book fill the air
around me." Ruth Reichl