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| 1 x ca. 450 g | Carrots sliced |
| 1 mittel | Onion chopped |
| 1 1/2 Teelöffel | ground cumin |
| 1 Teelöffel | ginger ground |
| 2 Esslöffel | Olive oil or vegetable oil |
| 1 Dose | (13-1/2 0z) chicken broth |
| 1 klein | Tomato chopped |
| 1/2 Tasse | sour cream |
| 1/4 Tasse | Packed cilantro or parsley leaves, coarsely chopped, Or |
| 1/2 Teelöffel | coriander ground |
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This savory soup is seasoned with nutty-flavored cumin and topped with a creamy salsa.
Ready to serve: 1 hour, 5 minutes.
Cilantro sprig for garnish
In large saucepan, saute cliced carrots, chopped onion, cumin, and ginger in oil 20 minutes. Add chicken broth and 2 cups water to saucepan. Increase heat to high and bring to a boil. Cover and simmer 15-20 minutes until vegetables are tender. Remove saucepan from heat and let cool slightly, about 10 minutes.
In small bowl, combine chopped tomato, sour cream and chopped cilantro;chill until ready to serve. Place soup in batched in food processor of blender; puree 2-3 minutes until smooth. Return to the saucepan; over med/high heat, cook 5 minutes more, until heated through. Ladle soup into bowls. Top with sour cream mixture. Garnish.
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